Red Curry W/ Roasted Vegetables (v) Recipe
boneless thighs, red curry powder, cilantro
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Ingredients
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Main Ingredients
Vegetables
Garnish
Method
Preparation of Vegetables
- 1
Preheat the Oven
Preheat your oven to 200°C (400°F).
- 2
Chop the Vegetables
Peel and slice the carrots into thin rounds. Cut the red bell pepper and zucchini into bite-sized pieces. Slice the red onion into wedges.
- 3
Toss with Olive Oil
In a large bowl, combine the chopped vegetables. Drizzle with olive oil, salt, and black pepper. Toss until well coated.
- 4
Roast the Vegetables
Spread the vegetables on a baking sheet in a single layer. Roast in the preheated oven for about 25-30 minutes, or until they are tender and slightly caramelized.
Cooking the Chicken and Curry
- 5
Brown the Chicken
In a large skillet over medium heat, add a little olive oil. Once hot, add the boneless chicken thighs and brown them for about 5-7 minutes on each side.
- 6
Add Red Curry Powder
Sprinkle the red curry powder over the browned chicken and mix well, cooking for an additional 2 minutes to toast the spices.
- 7
Add Coconut Milk
Pour in the coconut milk and stir to combine. Bring the mixture to a simmer and let it cook for about 10-15 minutes, or until the chicken is cooked through.
Final Assembly
- 8
Combine Everything
Once the chicken is cooked, remove from heat and stir in the roasted vegetables until everything is combined.
- 9
Garnish and Serve
Serve the red curry with roasted vegetables in bowls. Garnish with fresh cilantro and lime wedges on the side.
