So, I say inspired because I know very little of The amazing Thai cuisine. I know the flavors and borrow them to compose quick week-day meals that are ready in a pinch and an absolute family favorite!
This red curry chicken recipe is more like a general guideline or foundation if you will, to achieve a satisfying and warming meal, packed with veggies and a delicious kick that will wake up your senses!.
Thai Inspired chicken curry
- 500 gr chicken breast cut in bite-size pieces
- 3-5 tbsp Thai red curry paste
- 400 ml 1 can coconut milk
- 1 cup broccoli
- 1/2 cup cauliflower
- 1 carrot medium thick sliced
- 1 cup green beans
- Neutral vegetable oil
- Peanuts or cashews for serving
- ½ red bell pepper thinly sliced
- Optional: use ready cut frozen vegetables of your liking,
Season the chicken which has previously been cut into bite size pieces.
In a medium or large-sized pan brown the chicken until it is just about thoroughly cooked and save in a bowl
In the same pan over medium heat, sautée the vegetables until they are soft around the edges but still have a bite to them.
Add the red curry and mix until the vegetables are throughly coated.
Add the chicken and mix until chicken is throughly coated.
Lower the heat to medium high and add the coconut milk and stir until coconut becomes even in color.
Once the sauce starts to simmer, taste and add more curry paste is needed.
Simmer for 5 more minutes allowing the flavors to marry.
Serve alongside your favorite rice and sprinkle with peanuts.