Do you already have an account? Log in below:

USER NAME:
PASSWORD:



Become a registered member and store your own recipes and grocery lists online!
Click to Register...

View

Suggest This Recipe

Featured Recipe Book

Thai Red Chicken Curry

Category: ayelet > Dinner

This curry can be made as spicy as you like by varying the number of hot peppers you use. I find four is too spicy and three is just enough to clear your nose. This curry comes out slightly soupy but with a lot of vegetables. If you mix in the rice it can be served on a plate instead of a bowl.

Servings: 4
Preparation Time: 15
Cooking Time: 50
Author Rating: 8/10
User Rating: No user votes submitted
You must be logged in to vote.

Ingredients:

Recipe Statistics

This recipe has been viewed 1514 times
0 users have copied this recipe to their recipe box
Units: Metric | US | Original
Convert: Double | Half | Original
0.5 teaspoonblack pepper
1 tablespoonbrown sugar
2 chicken breast filets
4 chopped potatoes
1 chopped red onion
1 chopped tomato
1 14 oz. cancoconut milk
3 diced Thai chili peppers
3 cupfrozen mixed vegetables
0.5 teaspoonground corriander
1.5 tablespoonred Thai curry paste
0.5 teaspoontumeric
1.5 cupwater
2 teaspoonyellow curry powder


Directions:

Step 1
Chop the chicken and brown in a frying pan. Set aside.
Step 2
In a deep frying pan, fry the chopped red onion and chopped potatoes. Cook for about 10 minutes. Add the remaining ingredients. Cook for another 40 minutes, or until the potatoes are soft. Add the cooked chicken and cook for a few more minutes.
Step 3
Serve over rice or mix rice into the curry.
 

Comments:

There are not currently any comments - be the first to add one!

You must be logged in to post comments.