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

Hey everyone, it’s John, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, chicken and vegetable red thai curry. One of my favorites. This time, I will make it a bit unique. This will be really delicious.

This Thai red curry made a fantastic meal last night and perhaps an even better breakfast this morning. This is our favorite Thai curry recipe. We're not vegetarian, so I do throw in cubed chicken thighs for the extra protein and.

Chicken and vegetable red Thai curry is one of the most popular of current trending meals in the world. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. Chicken and vegetable red Thai curry is something that I’ve loved my whole life. They are nice and they look fantastic.

To get started with this particular recipe, we must first prepare a few ingredients. You can have chicken and vegetable red thai curry using 12 ingredients and 8 steps. Here is how you can achieve it.

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

Add chicken to pan and brown over a high heat until golden. This Vegan Thai Red Curry tastes better than anything you'd get from a restaurant, and is totally customizable. First, prepare all of the vegetables and have them close by before you heat the pan. To make the recipe easier, purchase pre-chopped vegetables or frozen.

Instructions 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.

This Thai chicken curry is case in point. A one-pan dish of tender chicken simmered in a rich, red curry-infused coconut milk sauce, it comes together in This is a great base recipe to add vegetables to, however, I suggest steaming them separately and adding them at the very end, so they don't soak. This Thai green curry chicken recipe features chunks of tender chicken simmered in a homemade green curry sauce along with healthy vegetables (zucchini and red bell pepper). The result is a gourmet-style Thai green curry that is very aromatic and beautiful to serve (great for entertaining). Making your own Thai red curry paste takes time, but you'll be astonished at the difference.

So that is going to wrap this up for this special 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 more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!