Chicken and vegetable red Thai curry
Chicken and vegetable red Thai curry

Hello everybody, it’s Drew, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, chicken and vegetable red thai curry. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Chicken and vegetable red Thai curry is one of the most popular of recent trending meals in the world. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. They are fine and they look wonderful. Chicken and vegetable red Thai curry is something that I have loved my whole life.

Thai Red Curry Chicken and Vegetables Tips How hot is a Thai red curry? Thai red curry is a beautiful blend of sweet and spicy, but not overwhelming hot by any means, thanks to the creaminess of the coconut milk. It's made with a paste that consists of red chilies, ginger, lemongrass, garlic, shrimp paste and a variety of other spices. Definitely a new favorite at our house and better than any restaurant!

To begin with this recipe, we must prepare a few components. You can cook chicken and vegetable red thai curry using 12 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Chicken and vegetable red Thai curry:
  1. Get 2 tbsp oil
  2. Take 50 grams Thai red curry paste
  3. Make ready 1 can coconut milk
  4. Make ready 3 chicken breast fillets diced
  5. Prepare 1 onion diced
  6. Prepare 1 sweet potato diced
  7. Make ready 1 Red pepper diced
  8. Prepare 6 mushrooms quartered
  9. Get 1 can water chestnuts
  10. Get 1 water
  11. Prepare 2 tsp sugar
  12. Get 4 servings of rice/bunch of cauliflower

This Thai Curry recipe is one of my go-to-meals. Chicken and vegetable Thai red curry is a delicious way to use frozen and canned food. I used canned red curry paste, coconut milk, defrosted chicken breasts and frozen green peas. I also added some mushrooms and carrots that I needed to use right away, but frozen carrots and mushrooms would have worked as well.

Steps to make Chicken and vegetable red Thai curry:
  1. Put the oil in a medium sized pan and add the paste.
  2. Once the paste begins to dissolve, pour half a can of coconut milk and continue to stir until the paste has dissolved.
  3. Add the chicken and stir until the chicken turns colour.
  4. Pour the rest of the coconut milk into the saucepan.
  5. Add the vegetables and the water chestnuts including the chestnut water.
  6. Add water until all the vegetables are covered.
  7. Put sugar in and leave to simmer for 20 minutes.
  8. Serve with cauliflower or rice: Cut the cauliflower into florets and boil for 10 minutes. Once boiled drain the water and add olive oil, lemon juice, salt and pepper for seasoning.

I used canned red curry paste, coconut milk, defrosted chicken breasts and frozen green peas. I also added some mushrooms and carrots that I needed to use right away, but frozen carrots and mushrooms would have worked as well. Spray a frying pan with oil. Add chicken to pan and brown over a high heat until golden. Cook the chicken in the onion-curry mixture until golden on all sides.

So that’s going to wrap it up with this exceptional food chicken and vegetable red thai curry recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!