Thai Red Chicken Curry

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

Ingredients:


0.5 <a href="javascript:openCalcWindow(0.50000, 'teaspoon')">teaspoon</a>	black pepper
1 <a href="javascript:openCalcWindow(1.00000, 'tablespoon')">tablespoon</a>	brown sugar
2	chicken breast filets
4	chopped potatoes
1	chopped red onion
1	chopped tomato
1 <a href="javascript:openCalcWindow(1.00000, '14 oz. can')">14 oz. can</a>	coconut milk
3	diced Thai chili peppers
3 <a href="javascript:openCalcWindow(3.00000, 'cup')">cup</a>	frozen mixed vegetables
0.5 <a href="javascript:openCalcWindow(0.50000, 'teaspoon')">teaspoon</a>	ground corriander
1.5 <a href="javascript:openCalcWindow(1.50000, 'tablespoon')">tablespoon</a>	red Thai curry paste
0.5 <a href="javascript:openCalcWindow(0.50000, 'teaspoon')">teaspoon</a>	tumeric
1.5 <a href="javascript:openCalcWindow(1.50000, 'cup')">cup</a>	water
2 <a href="javascript:openCalcWindow(2.00000, 'teaspoon')">teaspoon</a>	yellow 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.

Recipe provided via www.MeanMeals.com