Red Chicken Curry | Bag of ingredients | Recipe

the bag of ingredients appears to be for a Red Chicken Curry. Here’s a recipe that uses similar ingredients:

Red Chicken Curry


1 ½ pounds boneless, skinless chicken thighs, cut into bite-sized pieces
1 tablespoon vegetable oil
1 (13.5-ounce) can unsweetened coconut milk
⅓ cup red curry paste
1 tablespoon fish sauce
1 tablespoon brown sugar
1 cup chopped potato
½ cup chopped carrot
½ cup chopped cabbage
½ cup chopped zucchini
½ cup chopped pumpkin
½ cup heavy cream
1 tablespoon chopped fresh cilantro

Heat the vegetable oil in a large Dutch oven or pot over medium heat. Add the chicken and cook until browned on all sides, about 5 minutes.
Stir in the coconut milk, curry paste, fish sauce, and brown sugar. Bring to a boil, then reduce heat to low and simmer for 15 minutes.
Add the potato, carrot, cabbage, zucchini, and pumpkin to the pot. Simmer for an additional 15 minutes, or until the vegetables are tender.
Stir in the heavy cream and heat through for a few minutes more.
Garnish with chopped fresh cilantro and serve over cooked rice.

You can adjust the amount of curry paste to your desired level of spiciness.
If you don’t have fish sauce, you can substitute soy sauce.
You can also add other vegetables to this curry, such as broccoli, green beans, or bell peppers.
For a thicker curry, you can mash some of the cooked vegetables into the sauce.
Serve with steamed rice or jasmine rice.

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