Yum Asia Thai red curry Recipe Yum Asia

• Enough chicken for two people
• Chopped mixed veg (like carrots, potatoes, green beans, broccoli, cauliflower, red pepper)
• 50g Thai red curry paste
• 400ml coconut milk/cream
• Cooked white rice to accompany curry

1. Cut up your chicken breast into small bite sized strips and chop up whatever veg you would like to go in.
2. We use potatoes, green beans, carrots, broccoli and cauliflower but you can use whatever veg you prefer we sometimes put red pepper in too.
3. If you are vegetarian then just leave the meat out and add more veg.
4. We usually pre-boil the potatoes and carrots in water for 5 minutes to soften them a little.
5. Warm the 440ml of coconut milk in a pan (you will need a lid) and then add the red curry paste to the warming coconut milk and make sure it is all dissolved it should be a nice pink colour when all the lumps of curry paste have gone.
6. Once the red curry sauce is starting to bubble add the raw chicken breast and stir around a little.
7. When the chicken has changed to a white colour add the harder veg to the red curry sauce, bring to the boil and then allow to simmer for 10 minutes.
8. Then add the softer veg for another 5-10 minutes (depending on what veg you have included) and simmer allowing the flavours of the sauce to seep into the veg.
9. Check the potato and harder veg are soft, if not then leave to simmer for a while longer.
10. Its then ready to eat with the perfect rice you have cooked in your Zojirushi rice cooker!
11. For making your own curry paste:

chicken, mixed veg, red curry, coconut milk, accompany

Taken from www.chowhound.com/recipes/yum-asia-thai-red-curry-27950 (may not work)