Hello everybody, it is me, Dave, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, chicken and vegetable red thai curry. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look 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 well liked of current trending meals on earth. It is appreciated by millions daily. It is easy, it’s fast, it tastes delicious. Chicken and vegetable red Thai curry is something that I’ve loved my entire life. They’re fine and they look wonderful.
To begin with this particular recipe, we have to first prepare a few components. You can have chicken and vegetable red thai curry using 12 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Chicken and vegetable red Thai curry:
- Get 2 tbsp oil
- Make ready 50 grams Thai red curry paste
- Take 1 can coconut milk
- Get 3 chicken breast fillets diced
- Prepare 1 onion diced
- Prepare 1 sweet potato diced
- Take 1 Red pepper diced
- Make ready 6 mushrooms quartered
- Make ready 1 can water chestnuts
- Get 1 water
- Take 2 tsp sugar
- Make ready 4 servings of rice/bunch of cauliflower
It starts with a homemade Thai red curry paste which is easily put together with your food processor or blender. This Thai chicken curry is case in point. 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.
Instructions to make Chicken and vegetable red Thai curry:
- Put the oil in a medium sized pan and add the paste.
- Once the paste begins to dissolve, pour half a can of coconut milk and continue to stir until the paste has dissolved.
- Add the chicken and stir until the chicken turns colour.
- Pour the rest of the coconut milk into the saucepan.
- Add the vegetables and the water chestnuts including the chestnut water.
- Add water until all the vegetables are covered.
- Put sugar in and leave to simmer for 20 minutes.
- 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 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. 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.
So that’s going to wrap it up for this special food chicken and vegetable red thai curry recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
