Recipe: Delicious Chicken and vegetable red Thai curry

Recipe: Delicious Chicken and vegetable red Thai curry Delicious, fresh and tasty.

Chicken and vegetable red Thai curry. This Thai red curry made a fantastic meal last night and perhaps an even better breakfast this morning. This is our favorite Thai curry recipe. We're not vegetarian, so I do throw in cubed chicken thighs for the extra protein and.

A Thai Red Curry with Chicken is one of the world's most popular curries!

Make this with store bought curry paste (we give.

Forget ordering takeaway and make your own Thai red curry at home.

You can have Chicken and vegetable red Thai curry using 12 ingredients and 8 steps. Here is how you cook that.

Ingredients of Chicken and vegetable red Thai curry

1. It’s of oil.

2. You need of Thai red curry paste.

3. It’s of coconut milk.

4. It’s of chicken breast fillets diced.

5. It’s of onion diced.

6. It’s of sweet potato diced.

7. It’s of Red pepper diced.

8. It’s of mushrooms quartered.

9. Prepare of water chestnuts.

10. Prepare of water.

11. You need of sugar.

12. You need of servings of rice/bunch of cauliflower.

This Thai chicken curry is case in point.

Add chicken to pan and brown over a high heat until golden.

If you're a fan of Thai food, making Thai Red Curry from scratch at least once in your life is a must!

This Vegan Thai Red Curry tastes better than anything you'd get from a restaurant, and is totally customizable.

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..

First, prepare all of the vegetables and have them close by before you heat the pan.

To make the recipe easier, purchase pre-chopped vegetables or frozen.

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.

You will LOVE this Red Thai Curry with Vegetables because it's… simply delicious and tastes like authentic Thai red curry!