Red curry with Chicken and vegetables
Red curry with Chicken and vegetables

Hey everyone, it’s Brad, welcome to our recipe page. Today, we’re going to make a special dish, red curry with chicken and vegetables. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Thai Red Curry with Chicken & Vegetables - Aromatic, Spicy & Tasty. View full nutritional breakdown of Red Curry with Chicken and Vegetables calories by ingredient. Add garlic and red curry paste and saute for two minutes, stirring constantly. - -Add everything else EXCEPT the cut up chicken.

Red curry with Chicken and vegetables is one of the most popular of recent trending meals on earth. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look wonderful. Red curry with Chicken and vegetables is something that I’ve loved my whole life.

To get started with this recipe, we have to first prepare a few components. You can have red curry with chicken and vegetables using 9 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Red curry with Chicken and vegetables:
  1. Make ready 200 g chopped chicken
  2. Make ready 2 table spoons of sugar
  3. Prepare 1 table spoon fish sauce
  4. Get 1 tea spoon salt
  5. Take 2 cups mix vegetables you like
  6. Take 10 g Holy basil
  7. Prepare 300 ml coconut milk
  8. Take 1 table spoon butter
  9. Get 2 table spoon red curry paste

Thai red chicken curry has both protein from chicken and fiber from vegetables. Red curry paste, coconut milk and peanut butter spice the chicken, rice and vegetables in this hands-off, one-pot recipe. Chunky peanut butter adds nuttiness, crunch and creaminess all at once. Feel free to swap out the carrots and broccoli for vegetables with similar cooking times.

Instructions to make Red curry with Chicken and vegetables:
  1. Put butter and curry paste together in a pot the stir for about 5 mins with medium heat
  2. Add chicken then stir it until the checken cook for about 60%.
  3. Add about 200ml of coconut milk in to the pot then let it cook for about 8-10mins or until you see the layer of oily carry paste come up
  4. When it start boling. Just add vegetables and keep continue cooking for 3 mins then add the ladt 100ml of coconut milk, sugar, salt, and fish sauce
  5. Test it. The flaver must have sweetness come first (but not too sweet) then saltiness come later
  6. Add holy basil last then it is ready to serve with hot rice.

Thai red curry is a quick and tasty way to use up a fridge full of vegetables (see also frittatas, pastas, risottos and quesadillas). Check out this delicious and easy to make homemade chicken curry! Curry is a lot less complicated than I predicted, since using prepared red curry paste is a quick and easy way to add a lot of flavor to a meal. I have been finding a lot of inspiration in Thai and Indian cuisine, with their bold flavors and wide array of vegetable-based meals. Making your own Thai red curry paste takes time, but you'll be astonished at the difference.

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