Yum Asia Thai red curry Recipe Yum Asia

1. 1

   Cut up your chicken breast into small bite sized strips and chop up whatever veg you would like to go in.

2. 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. 3

   If you are vegetarian then just leave the meat out and add more veg.

4. 4

   We usually pre-boil the potatoes and carrots in water for 5 minutes to soften them a little.

5. 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. 6

   Once the red curry sauce is starting to bubble add the raw chicken breast and stir around a little.

7. 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. 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. 9

   Check the potato and harder veg are soft, if not then leave to simmer for a while longer.

10. 10

    Its then ready to eat with the perfect rice you have cooked in your Zojirushi rice cooker!

11. 11

    For making your own curry paste:

* Per serving · 4 servings · Values may vary.

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