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

Hello everybody, it’s Louise, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, chicken and vegetable red thai curry. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

This Thai red curry made a fantastic meal last night and perhaps an even better breakfast this morning. Can add or leave out chicken and butternut squash. I use veggie dicer to keep pieces uniform, so they cook evenly and. Forget ordering takeaway and make your own Thai red curry at home.

Chicken and vegetable red Thai curry is one of the most well liked of current trending foods on earth. It is enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. They’re nice and they look fantastic. Chicken and vegetable red Thai curry is something that I’ve loved my whole life.

To get started with this recipe, we have to first prepare a few ingredients. You can cook 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. Take 2 tbsp oil
  2. Take 50 grams Thai red curry paste
  3. Get 1 can coconut milk
  4. Take 3 chicken breast fillets diced
  5. Make ready 1 onion diced
  6. Get 1 sweet potato diced
  7. Get 1 Red pepper diced
  8. Get 6 mushrooms quartered
  9. Get 1 can water chestnuts
  10. Prepare 1 water
  11. Get 2 tsp sugar
  12. Make ready 4 servings of rice/bunch of cauliflower

Thai red curry chicken is a quick and delicious soup with chicken, onions, and bell peppers. If you like, add Thai basil leaves. 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.

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.

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. A fast and easy Thai chicken curry with coconut milk loaded with exotic flavors and healthy vegetables that you can enjoy any day of the week. I like to build flavor in the pan with sauteed garlic, onion, bell pepper, mushrooms, and chicken, then gently simmer in the red curry sauce and. Red Curry Paste - You can find Thai brand red curry paste in most grocery stores.

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