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

Hello everybody, it’s Brad, welcome to my 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 food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Readily available store-bought Thai red curry paste adds characteristic Thai flavor and, bonus, the Thai Kitchen (And we have good Thai restaurants around us!). Just cut it into small pieces and sautéed it. Thai Red Curry - everything we know and love about Thai food! Big, bold Thai flavours, beautifully fragrant, the creamy red curry sauce is so good you Recipe VIDEO above.

Chicken and vegetable red Thai curry is one of the most favored of recent trending foods in the world. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. Chicken and vegetable red Thai curry is something that I’ve loved my entire life. They’re nice and they look fantastic.

To get started with this particular recipe, we must prepare a few components. You can have 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. Prepare 3 chicken breast fillets diced
  5. Get 1 onion diced
  6. Get 1 sweet potato diced
  7. Get 1 Red pepper diced
  8. Prepare 6 mushrooms quartered
  9. Prepare 1 can water chestnuts
  10. Get 1 water
  11. Take 2 tsp sugar
  12. Take 4 servings of rice/bunch of cauliflower

Achieve rich and complex flavors with very little effort. Sweet potato, red bell pepper, and baby kale make this quick curry hearty and colorful. Use the rest of the can of coconut milk from the satay to enrich the sauce in the curry. Forget ordering takeaway and make your own Thai red curry at home.

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.

Use the rest of the can of coconut milk from the satay to enrich the sauce in the curry. Forget ordering takeaway and make your own Thai red curry at home. 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 Vegan Thai Red Curry tastes better than anything you'd get from a restaurant, and is totally customizable.

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