Red curry with Chicken and vegetables
Red curry with Chicken and vegetables

Hello everybody, it is Louise, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, red curry with chicken and vegetables. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Thai Red Curry with Chicken & Vegetables - Aromatic, Spicy & Tasty. View full nutritional breakdown of Red Curry with Chicken and Vegetables calories by ingredient. Add garlic and red curry paste and saute for two minutes, stirring constantly. - -Add everything else EXCEPT the cut up chicken.

Red curry with Chicken and vegetables is one of the most favored of recent trending meals in the world. It is easy, it is fast, it tastes delicious. It’s appreciated by millions daily. Red curry with Chicken and vegetables is something that I’ve loved my entire life. They’re fine and they look wonderful.

To get started with this particular recipe, we must prepare a few components. You can cook red curry with chicken and vegetables using 9 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Red curry with Chicken and vegetables:
  1. Make ready 200 g chopped chicken
  2. Make ready 2 table spoons of sugar
  3. Take 1 table spoon fish sauce
  4. Make ready 1 tea spoon salt
  5. Get 2 cups mix vegetables you like
  6. Take 10 g Holy basil
  7. Take 300 ml coconut milk
  8. Prepare 1 table spoon butter
  9. Get 2 table spoon red curry paste

The chicken is marinated in yogurt and red curry paste, and then cooked with the vegetables and more curry in lite coconut milk, served over brown rice…all around yum! As I sit here writing this post, loving all the. I don't even need the chicken or rice or vegetables. Thai red curry is a quick and tasty way to use up a fridge full of vegetables (see also frittatas, pastas, risottos and quesadillas).

Instructions to make Red curry with Chicken and vegetables:
  1. Put butter and curry paste together in a pot the stir for about 5 mins with medium heat
  2. Add chicken then stir it until the checken cook for about 60%.
  3. Add about 200ml of coconut milk in to the pot then let it cook for about 8-10mins or until you see the layer of oily carry paste come up
  4. When it start boling. Just add vegetables and keep continue cooking for 3 mins then add the ladt 100ml of coconut milk, sugar, salt, and fish sauce
  5. Test it. The flaver must have sweetness come first (but not too sweet) then saltiness come later
  6. Add holy basil last then it is ready to serve with hot rice.

Red curry paste, coconut milk and peanut butter spice the chicken, rice and vegetables in this hands-off, one-pot recipe. Chunky peanut butter adds nuttiness, crunch and creaminess all at once. Making your own Thai red curry paste takes time, but you'll be astonished at the difference. Leftover paste will keep in the fridge for about three weeks. Curry is a lot less complicated than I predicted, since using prepared red curry paste is a quick and easy way to add a lot of flavor to a meal.

So that is going to wrap this up with this exceptional food red curry with chicken and vegetables recipe. Thanks so much for reading. I’m sure you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!