Easy-to-cook Thai Red Chicken Curry Rice
“We re-created a favourite dish from an Asian restaurant, and now we cook it almost weekly for our family. They love its unique flavour and passionate taste. On a busy night, frozen stir-fry veggies really speed things up. In short, this is a quick and easy Thai red chicken curry rice recipe. A good way to make use of small amounts of left-overs”.
Minced fresh cilantro (optional)
1. Combine the first five ingredients in a large skillet then bring to a boil and reduce heat to simmer 5 minutes.
2. Stir in vegetables then return to a boil. Reduce heat and simmer and uncovered for 9-11 minutes or until vegetable are tender and sauce thickens slightly.
3. Add chicken and heat through. Then serve with cooked rice and sprinkle with cilantro if desired.
– To make a new taste for this Thai red chicken curry rice, you can use shrimp.
– For someone who are not a fan of fish sauce, leave it out and substitute by a different meats and/or veggies to the sauce.
