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Prepare oil.
Use Thai red curry paste.
Prepare coconut milk.
You need to prepare chicken breast fillets diced.
You need to prepare onion diced.
You need to prepare sweet potato diced.
You need Red pepper diced.
You need mushrooms quartered.
You need to prepare water chestnuts.
Prepare water.
You need sugar.
Prepare servings of rice/bunch of cauliflower.

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. Thai inspired easy chicken vegetable curry just has to be one of the easiest meals to make. It's made with chicken thighs, vegetable mix, coconut milk, red curry paste, and fresh herbs.

Put the oil in a medium sized pan and add the paste..
Once the paste begins to dissolve, pour half a can of coconut milk and continue to stir until the paste has dissolved..
Add the chicken and stir until the chicken turns colour..
Pour the rest of the coconut milk into the saucepan..
Add the vegetables and the water chestnuts including the chestnut water..
Add water until all the vegetables are covered..
Put sugar in and leave to simmer for 20 minutes..
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..

It's saucy, flavorful, and so versatile. This Thai red curry recipe is so easy to make at home! It's much tastier than takeout and healthier, too. This recipe is vegetarian, vegan and gluten free for all to enjoy. Stir in vegetables; return to a boil.

Take these Chicken and vegetable red Thai curry recipe suggestions and utilize them and perhaps even experiment while you are at it. The kitchen is an excellent place to try new things with the appropriate help.

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