Recipe: Yummy Chicken and vegetable red Thai curry

Chicken and vegetable red Thai curry. 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.

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. A great option when you're short on time but don't want to miss out on taste. You can cook Chicken and vegetable red Thai curry using 12 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Chicken and vegetable red Thai curry

1. You need 2 tbsp of oil.
2. It's 50 grams of Thai red curry paste.
3. Prepare 1 can of coconut milk.
4. Prepare 3 of chicken breast fillets diced.
5. Prepare 1 of onion diced.
6. Prepare 1 of sweet potato diced.
7. Prepare 1 of Red pepper diced.
8. It's 6 of mushrooms quartered.
9. You need 1 can of water chestnuts.
10. It's 1 of water.
11. You need 2 tsp of sugar.
12. It's 4 of servings of rice/bunch of cauliflower.

Thai red curry chicken is a quick and delicious soup with chicken, onions, and bell peppers. If you like, add Thai basil leaves. 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.

Chicken and vegetable red Thai curry instructions

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..

To make the recipe easier, purchase pre-chopped vegetables or frozen. Learn how to make Thai Red Curry Chicken and Vegetables. 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. Thai curry is all about layering flavours like coconut milk, red curry paste and chicken, slow cooked to create a satisfying and comforting meal.