Thai Red Chicken Curry

This Thai red curry is a flavourful and aromatic dish that will tantalise your taste buds. The red curry paste and coconut milk give it a creamy and spicy kick, served with fragrant jasmine rice.

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Ingredients

chicken thighs 400 g (sliced)
vegetable oil 2 tbsp
red Thai curry paste 2 tbsp
coconut milk 400 ml
fish sauce 2 tbsp
brown sugar ⅓ g
lime to taste (juice)
green beans 200 g
jasmine rice 240 g
pak choi 250 g (sliced)
spring onions 2 (sliced)
fresh coriander 1 handful (chopped)
bell pepper 1 (sliced)

Method

Slice the chicken thighs into bite-sized chunks. Deseed and thinly slice the bell peppers, use whichever colour you prefer. Slice each pak choi in half lengthways.
Heat the vegetable oil in a large frying pan on a medium-high heat. Once hot add the chicken and cook until lightly browned, around 6 minutes.
Add the red curry paste and cook for a further 2 minutes, stirring constantly.
Reduce the heat. Pour in the coconut milk and stir. Bring to a simmer and add the fish sauce and a pinch of light brown sugar. Season to taste with salt and pepper and the lime juice. Tip in the sliced bell pepper and green beans and cook for a further 5 minutes.
Meanwhile cook your jasmine rice according to packet instructions. If it is microwaveable rice wait until your curry is nearly done before cooking. Roughly chop the coriander stalks and leaves and the spring onions.
Add the pak choi to the curry and cook for a further 3 minutes.
Serve the curry with the jasmine rice and garnish with the sliced spring onions and coriander. Enjoy!

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Thai Red Chicken Curry

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Ingredients

Method

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