This is for those who love curry chicken and want a quick n easy meal
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Ingredients
- 800g boneless skinless chicken breasts, cut into 1-1/2-inch pieces
- 1-1/3 cups light coconut milk
- 2 tablespoons red curry paste
- 1/2 teaspoon salt
- 1 pack of frozen stir-fry vegetable
- 3 cups hot cooked rice of choice ( I have posted in cooking thread ways of cooking different rice)
Directions
- Preheat oven to 200 C or 180 fan-forced Place chicken in a small greased baking dish. In a small bowl, mix coconut milk, curry paste and salt; pour over chicken.
- Bake, covered, 18-22 minutes or until chicken is no longer pink. Meanwhile, cook vegetables according to package directions; drain. Serve chicken with rice and vegetables.
Notes
How hot is a Thai red curry?
Thai red curry is a beautiful blend of sweet and spicy, but not overwhelming hot by any means, thanks to the creaminess of the coconut milk. It's made with a paste that consists of red chilies, ginger, lemongrass, garlic, fish paste and a variety of other spices. Most Thai
curries contain a lot of the same ingredients, but the chilies used in the pastes is what creates their distinct colors and spice level. Red is typically the hottest, green is milder, and yellow is right in between the two.
What's the difference between a Thai red curry and a Thai green curry?
Thai red curry is typically hotter than green and is the most versatile curry. Green curry, like the kind used in our
Can I use curry powder instead of curry paste?
You can use curry powder instead of curry paste, but know they’ll each bring a totally different flavor to the dish. Curry paste will have more spice and overall flavor to it, especially depending on the flavor you have on hand (green, yellow, or red) and is a wet ingredient. Curry powder is much milder and is a dry blend.
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