#Red curry paste recipe chicken skin
Next, cover it with a towel and microwave for 3-5 minutes or until the skin has softened. If you decide to microwave it, pierce the skin with a knife making a few slits. You can roast it in the oven, or you can microwave it. This prevents the chicken from picking up any flavor like it would with olive oil.īe sure to soften your butternut squash in advance of adding it to the pot. Avocado oil or vegetable oil will work great. You’ll also want to use a neutral oil to cook your chicken. If you decide to omit the fish sauce, be sure to use 2 teaspoons of low sodium soy sauce instead. You can also omit it from the dish all together if it is not your thing. However, fish sauce has a very strong taste so a little goes a long way. I used Red Boat brand, which tastes great. However, you can use lite coconut milk if you prefer a thinner sauce. Tips and Tricks for Thai Red Curry Chicken and Vegetablesįor this recipe, I used canned coconut milk, full fat.
Try topping this dish with freshly chopped cilantro, basil, and lime wedges. Your entire family will love this cozy meal. Serve this dish alongside rice for the ultimate weeknight meal.
It’s loaded with juicy tender chicken, healthy vegetables and the most delicious red curry broth. This Thai red curry chicken and vegetables is the perfect way to warm up on a chilly night at home.
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