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Thai red chicken curry

Quick Thai Red Chicken Curry

Chicken and Vegetable Thai Red Curry
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Prep Time 10 minutes
Cook Time 20 minutes
Course Dinner, Lunch, Main Course
Cuisine Asian, Thai
Servings 2 people

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.
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