Quick Thai Red Chicken Curry
Chicken and Vegetable Thai Red Curry
Ingredients
- 1 tbsp Vegetable oil
- 1 thumb sized Ginger (grated)
- 2 cloves Garlic (crushed)
- 1 pot Thai red curry paste
- 400ml Coconut milk
- 4 Boneless chicken thighs (cut into large chunks)
- 1/2 Red pepper (cut into strips)
- 1/2 Yellow pepper (cut into strips)
- 1/2 Red onion (cut into bite-size chunks)
- 50g Green beans
- 100g Beansprouts
- 1 tbsp Fish sauce
- 1 pinch Brown sugar
Garnish
- 1 Red chilli (sliced diagonally)
- Fresh coriander
- 2 Lime wedges
Instructions
- Heat the oil in a large saucepan over a medium heat and fry the ginger and garlic for 1 minute.
- Add the red curry paste and stir for 2 minutes.
- Add the coconut milk and bring to the boil then reduce to a simmer and stir. Add salt and pepper to your liking.
- Add the chicken thighs and simmer for 7 minutes.
- Add in the peppers, onions and green beans and simmer for a further 5 minutes.
- Add in the beansprouts, fish sauce and sugar and simmer for 3-4 minutes.
- Spoon the curry into a bowl. Add chillies, coriander and lime. Serve with rice and Thai prawn crackers.