This Thai Red Curry is a super simple and versatile recipe. All veggies can be swapped out for anything you and your family like to eat. You can also add brown if you like your curry sweeter. This ins't a recipe I created, it is just off the back of the curry jar. We always change recipes to suit our taste, hence why we don't usually add any sugar.
500g Diced Chicken – Mini Essentials Pack
1x Onion diced – Veggie Pack
200g Green Beans – Veggie Pack
1x Carrot – Veggie Pack
2x Potatoes – Veggie Pack
Red Curry Paste
1/2 TBSP Fish Sauce – optional
1 TBSP Brown Sugar – optional
1x Can Coconut Cream
1 cup Rice – I used brown
2 TBSP Cooking oil
Step 1. Add rice and water to pot. It’s usually double the amount of water to rice, but I usually just eye ball it and add more water if I need later. Bring to boil then turn down and let simmer for 15- 20 minutes or until cooked.
Step 2. Place large pot over high heat and add cooking oil. Add 1/2 jar of curry paste and cook for 1 minute or until fragrant. Add 1/2 Can of coconut cream and combine. Add Diced Chicken and let simmer for 10 – 15 minutes or until chicken looks cooked.
Step 3. While Chicken is cooking, peel and cut potatoes into cubs, place in a microwave safe bowl and cover with water. Cook potatoes in microwave for 6 minutes or until soft. This just helps cut down the cooking time. Dice up onion, carrots, capsicum and beans.
Step 4. Once chicken is cook add the other 1/2 of coconut cream, fish sauce and brown sugar if using it. Add all veggies into pot and stir.
Step 5. Let simmer for 10 – 15 minutes or until veggies are at desired texture and serve.