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

Before you jump to Chicken and vegetable red Thai curry recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Life.

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As you can see, it is not difficult to begin to make healthy eating a regular part of your daily lifestyle.

We hope you got insight from reading it, now let’s go back to chicken and vegetable red thai curry recipe. You can cook chicken and vegetable red thai curry using 12 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to prepare Chicken and vegetable red Thai curry:
  1. Get 2 tbsp oil
  2. Take 50 grams Thai red curry paste
  3. Take 1 can coconut milk
  4. Take 3 chicken breast fillets diced
  5. Take 1 onion diced
  6. Prepare 1 sweet potato diced
  7. Get 1 Red pepper diced
  8. Provide 6 mushrooms quartered
  9. You need 1 can water chestnuts
  10. Prepare 1 water
  11. Prepare 2 tsp sugar
  12. Use 4 servings of rice/bunch of cauliflower
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. I love how you can just add whatever you like to this recipe and it will taste. Thinly sliced chicken and vegetables are simmered in a rich sauce made with creamy coconut milk and red curry paste. This Thai Curry recipe is one of my go-to-meals. Heat the oil in a wide, preferably non-stick, pan set over a medium-high heat.

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