Chicken And Vegetable Curry w/ Adam Liaw | Studio 10

Break apart the roast chicken into pieces.

Heat some coconut cream in a pan instead of oil.

Fry off the red curry paste in the coconut cream.

If you want less heat, use less red curry paste and add more fish sauce or stock.

Add cherry tomatoes, mushrooms, green beans, onions, zucchini, and eggplant to the pan.

Add the kaffir lime leaves to the mixture.

Cook the vegetables until they soften, adding more coconut cream at the end to keep it creamy.

Equipment Needed

Spice Level:

Dietary

Allergens