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

Hey everyone, it’s me, Dave, welcome to our recipe site. Today, we’re going to prepare a special dish, chicken and vegetable red thai curry. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

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

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.

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 cook that.

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

This Thai chicken curry is case in point. Add chicken to pan and brown over a high heat until golden. If you're a fan of Thai food, making Thai Red Curry from scratch at least once in your life is a must! This Vegan Thai Red Curry tastes better than anything you'd get from a restaurant, and is totally customizable.

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.

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. You will LOVE this Red Thai Curry with Vegetables because it's… simply delicious and tastes like authentic Thai red curry!

So that is going to wrap it up with this exceptional food chicken and vegetable red thai curry recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!