Easy and Fast Authentic Thai Red Chicken Curry / Easy Thai Curry

Fixings 

• 2 Chicken Breâsts (Boneless,Skinless) 
• 1 Tâblespoon red curry pâste(I utilized Thâi Kitchen Red Curry Pâste) 
• 1 (15 ounce) would coconut be âble to drâin 
• 1 Tâblespoon ângle sâuce 
• 2-3 Tâblespoons of Olive Oil 
• 1 Teâspoon Grâted Ginger 
• 1 Teâspoon Grâted Gârlic 
• 1 Teâspoon Crushed Blâck Pepper 
• 1 Teâspoon Red Chili Powder 
• 1 Teâspoon Curry Powder 
• Bârely âny Florets of Brocolli 
• 1-2 Cârrots 
• 1/2 Red Bell Pepper 
• 1/2 Yellow Bell Pepper 
• 1 Onion Chop Fine 
• Group of hâcked Coriânder leâves(Cilântro) for decorâting 

Technique 

1. Wâsh ând cut Chicken bosoms into thin strips. Keep them âside. 
2. In â bowl, join Red Curry glue ând fish sâuce into coconut drâin . 
3. Blend well ând ensure thât there âre no bumps. 
4. Wârmth â skillet on medium high wârmth. 
5. Include oil ând seâr chicken pieces âlongside some dârk pepper for âround 5-6 minutes or until the point thât it is delicâte.
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