Warm a large nonstick pan on medium high heat. Once the pan is warm, add 2 tablespoons of the coconut cream from the top of the unshaken can. Once the cream starts to bubble, add the red curry paste. Cook until thick and well combined. Note: You want a peanut butter consistency for your red curry paste.
Now add most of the can of coconut milk to the paste and cook on a medium high heat to allow the curry to thicken and reduce. Once the curry has reduced, add some fish sauce and the chicken and cook for a few minutes.
Meanwhile, add your prepared veggies to a microwave safe bowl with a bit of water and steam in the microwave for 45 seconds. Once you remove the bowl, discard the steaming water.
Once the chicken begins to turn white, add the steamed veggies and cilantro.
Continue cooking until the chicken is cooked through and you have a thick curry. Taste the curry and see if you need salt or additional fish sauce.
Serve warm with rice, enjoy and cheers 🥂!
