Spicy Thai Red Chicken Curry

1. 1

   Cut chicken small cubes and combine with 1 tbsp of Garam masala. Set aside in the refrigerator for half an hour.

2. 2

   Heat a skillet and add 2 tbsp of vegetable oil.

3. 3

   Saute onion, bell peppers and garlic until translucent.

4. 4

   Pan fry the chicken with the onion, bell pepper mixture until the chicken has turned brown.

5. 5

   Add some water so the curry paste can dissolve.

6. 6

   Then you can add the coconut milk.

7. 7

   Let is simmer on medium heat for about 15 minutes. Serve with rice and flavorsome soft vegan flatbread

* Per serving · 4 servings · Values may vary.

No additional tips available.