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

Hey everyone, it’s Drew, welcome to our recipe page. Today, we’re going to make 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 tasty. This will be really delicious.

In a small bowl, mix coconut milk, curry paste and salt; pour over chicken. Meanwhile, cook vegetables according to package directions; drain. Serve chicken with rice and vegetables.

Chicken and vegetable red Thai curry is one of the most well liked of current trending meals in the world. It is enjoyed by millions daily. It is simple, it is fast, it tastes delicious. They’re fine and they look wonderful. Chicken and vegetable red Thai curry is something which I have loved my whole life.

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

You guys HAVE to make this Thai Red Curry Chicken Recipe! I don't beg often, so I hope you know I never cry wolf. Chicken and vegetable Thai red curry is a delicious way to use frozen and canned food. I used canned red curry paste, coconut milk, defrosted chicken breasts and frozen green peas.

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.

I also added some mushrooms and carrots that I needed to use right away, but frozen carrots and mushrooms would have worked as well. Red curry paste is a blend of chile peppers, garlic, lemongrass and galanga (a rhizome with a flavor similar to ginger). Commercial Asian curry paste is a convenient way to add heat and complexity to a recipe. Look for it in small jars or cans in the Asian section of the store. Brands differ in spiciness so use sparingly.

So that’s going to wrap this up with this special food chicken and vegetable red thai curry recipe. Thank you very much for reading. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!