Recipe: Tasty Chicken and vegetable red Thai curry

Chicken and vegetable red Thai curry. This Thai Red Curry Chicken achieves a wonderfully fresh citrus zing by playing up the fresh lime juice, bright lime zest and simmering The end result is a rich, luscious red curry coconut sauce that is soooo creamy, so infused with flavor all cradling your tender chicken and crisp-tender vegetables. Watch how to make amazing Thai red curry at home in this short recipe video! Thai Red Curry - everything we know and love about Thai food!

I'd say that the two most common vegetables I've noticed are pumpkin and green beans or snake beans. Forget ordering takeaway and make your own Thai red curry at home. It starts with a homemade Thai red curry paste which is easily put together with your food processor or blender. You can have 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. It's 2 tbsp of oil.
2. Prepare 50 grams of Thai red curry paste.
3. It's 1 can of coconut milk.
4. Prepare 3 of chicken breast fillets diced.
5. It's 1 of onion diced.
6. It's 1 of sweet potato diced.
7. Prepare 1 of Red pepper diced.
8. You need 6 of mushrooms quartered.
9. Prepare 1 can of water chestnuts.
10. It's 1 of water.
11. You need 2 tsp of sugar.
12. You need 4 of servings of rice/bunch of cauliflower.

Add coconut milk, chicken, and vegetables, and you have a heart-warming curry dish that will awaken your senses and boost your mood. Add chicken to pan and brown over a high heat until golden. Sweet potato, red bell pepper, and baby kale make this quick curry hearty and colorful. Use the rest of the can of coconut milk from the satay to enrich the sauce in the curry.

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..

This Vegan Thai Red Curry tastes better than anything you'd get from a restaurant, and is totally customizable depending on what vegetables you have on hand. Is there anything more cozy than a big bowl of curry? It's delicious and tastes just like your favorite Thai restaurant's red. Sweet potato, red bell pepper, and baby kale make this quick curry hearty and colorful. Easy Thai Red Chicken Curry Recipe: An easy to cook spicy curry made with Thai red curry paste, chicken and vegetables.