Hey everyone, it is Louise, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, chicken and vegetable red thai curry. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Chicken and vegetable red Thai curry is one of the most popular of recent trending foods on earth. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. They are fine and they look fantastic. Chicken and vegetable red Thai curry is something that I’ve loved my whole life.
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.
To get started with this particular 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 that.
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The ingredients needed to make Chicken and vegetable red Thai curry:
- Take 2 tbsp oil
- Make ready 50 grams Thai red curry paste
- Prepare 1 can coconut milk
- Get 3 chicken breast fillets diced
- Prepare 1 onion diced
- Take 1 sweet potato diced
- Prepare 1 Red pepper diced
- Take 6 mushrooms quartered
- Get 1 can water chestnuts
- Get 1 water
- Prepare 2 tsp sugar
- Make ready 4 servings of rice/bunch of cauliflower
To make the recipe easier, purchase pre-chopped vegetables or frozen. 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.
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Steps 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.
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. This Thai green curry chicken recipe features chunks of tender chicken simmered in a homemade green curry sauce along with healthy vegetables (zucchini and red bell pepper). 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.
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