Servings
4
Ready In:
45 mins
About this Recipe
By: Paromita
A one-pot curry with chicken and vegetables, bold and flavourful.
This recipe was given to me by one of my friend, and I thank her every time I make it. It has been loved by my family and guests equally.
And I love it too. Why? It is easy, just one-pot to clean, make it vegetarian, or add chicken, shrimps or other seafood to make it a wholesome dish. And the ingredients are so easy to get.
Nowadays almost every grocery store has an Asian isle, and you get a variety of curry paste. For this recipe, I use the red curry paste, you can make one yourself, but it has a huge list of ingredients and is easier and cheaper to buy it off the shelf.
The coconut milk needs to be a good quality, it renders a really creamy and smooth curry. You can adjust the amount of curry paste you use, to make the curry milder or bolder.
The steps are easy, all you need is to cook the veggies and chicken. Fry them well.
Once you are done with that the next steps are as easy as adding the paste and coconut milk. The best part of this dish is the colour. You get this golden smooth reddish colour that makes this curry look as good as it taste.
INGREDIENTS
- Carrots 1
- Beans 10-15
- Broccoli 8-10 florets
- Boneless Chicken 250 gms
- Onions 50 gms
- Ginger 2 inch
- Garlic 2-3 large cloves
- White Mushrooms 100 gms
- Red peppers 25 gms
- Green peppers 25 gms
- Coconut Milk 1 can
- Red thai curry paste 10 gms
- Vegetable oil 10ml
- Coriander 2-3 sprigs
Step by Step Instructions
Step 1
Slice carrots and beans. Thinly slice peppers and onions. Mince the garlic and ginger.
Clean and slice the mushrooms. Cut chicken into thin slices, and marinate with salt and pepper.
Step 2
Heat oil in a large wok or pan. Add onions.
Step 3
Fry till golden and add ginger and garlic. Fry for a minute and then add carrots and beans.
Step 4
Add a little salt and fry. Cover for a minute.
Step 5
Uncover and add broccoli. Fry for a minute and add chicken.
Fry chicken for about 2 minutes till all sides turn white.
Step 6
Now add mushrooms and add a little salt.
Cook for another minute.
Step 7
Now add mushrooms and add a little salt.
Cook for another minute.
Step 8
Now add in coconut milk and 150 ml of water.
Step 9
Mix well, cover and cook for 5 minutes.
Step 10
If needed add water or simmer longer to adjust consistency.
Step 11
Turn off heat and finish with coriander and a squeeze of lime.
Rest a while and serve with rice.