Chicken and vegetable red Thai curry

Name: Chicken and vegetable red Thai curry
Total time: 1800 s
Yield: 4 servings
Cuisine: American
Ingredients: 2 tbsp oil; 50 grams Thai red curry paste; 1 can coconut milk; 3 chicken breast fillets diced; 1 onion diced; 1 sweet potato diced; 1 Red pepper diced; 6 mushrooms quartered; 1 can water chestnuts; 1 water; 2 tsp sugar; 4 servings of rice/bunch of cauliflower

lindanimster @cook_3550990

I was finding it hard to eat a curry without carbs so I used cauliflower as a replacement!

lindanimster @cook_3550990

I was finding it hard to eat a curry without carbs so I used cauliflower as a replacement!

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Ingredients

30 mins

4 servings

2 tbspoil
50 gramsThai red curry paste
1 cancoconut milk
3chicken breast fillets diced
1onion diced
1sweet potato diced
1Red pepper diced
6mushrooms quartered
1 canwater chestnuts
1water
2 tspsugar
4servings of rice/bunch of cauliflower

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Steps

30 mins

1

Put the oil in a medium sized pan and add the paste.
2

Once the paste begins to dissolve, pour half a can of coconut milk and continue to stir until the paste has dissolved.
3

Add the chicken and stir until the chicken turns colour.
4

Pour the rest of the coconut milk into the saucepan.
5

Add the vegetables and the water chestnuts including the chestnut water.
6

Add water until all the vegetables are covered.
7

Put sugar in and leave to simmer for 20 minutes.
8

Serve with cauliflower or rice: Cut the cauliflower into florets and boil for 10 minutes. Once boiled drain the water and add olive oil, lemon juice, salt and pepper for seasoning.