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Before you jump to Chicken and vegetable red Thai curry recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Lowering costs In The Kitchen.
Until fairly recently any person who portrayed concern about the wreckage of the environment raised skeptical eyebrows. That’s a thing of the past now, with everybody being aware of the problems besetting the planet and also the shared obligation we have for turning things around. The experts are agreed that we are unable to transform things for the better without everyone’s active involvement. Each and every family must start generating changes that are environmentally friendly and they must do this soon. The kitchen is a good starting point saving energy by going a lot more green.
Maybe the food is not quite as good when cooked in the microwave, however it will save you money to use it over your oven. When you find out it will take 75% more energy to cook in the oven, chances are you’ll look for more ways to use the microwave. Countertop appliances will boil water or steam vegetables faster than your stove, and use a lot less electricity. Many men and women wrongly believe that doing the dishes by hand uses less energy than a dishwasher. A dishwasher is especially efficient when it’s full before a cycle is commenced. Save even more money by air drying and also cool drying your dishes rather than heat drying them.
The kitchen by itself provides you with many small methods by which energy and money can be saved. Eco-friendly living just isn’t that hard. Largely, all it takes is a little bit of common sense.
We hope you got benefit from reading it, now let’s go back to chicken and vegetable red thai curry recipe. You can have 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:
- Use 2 tbsp oil
- Take 50 grams Thai red curry paste
- Use 1 can coconut milk
- You need 3 chicken breast fillets diced
- Prepare 1 onion diced
- Take 1 sweet potato diced
- Get 1 Red pepper diced
- Prepare 6 mushrooms quartered
- Take 1 can water chestnuts
- Take 1 water
- Use 2 tsp sugar
- Prepare 4 servings of rice/bunch of cauliflower
Instructions to make Chicken and vegetable red Thai curry:
- 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.
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