Thai red chicken curry
Recipe for creamy Thai red chicken curry - with coconut milk and vegetables.
Servings 4 servings
Calories 599kcal
Ingredients
- 600 g chicken breast fillets, cut into bite-sized pieces
- 3 cloves garlic, finely grated or crushed
- 4 cm fresh ginger, finely grated - about 2 tbsp
- 3 tbsp tomato purée
- 2-3 tbsp red curry paste
- 1 onion, cut into wedges
- 2 peppers, cut into strips
- 3 spring onions, sliced
- 1 red chilli, sliced
- 2 tins coconut milk (full-fat, not light)
- 1 lime, juice of
- 1 1/2 tsp fish sauce
- Oil
- Salt and pepper
- A little water, if needed
- Peanuts and the green tops of the spring onions, to serve
- Rice or noodles
Instructions
- Heat a little oil in a pan and brown the chicken - season with salt and pepper.
- Add the garlic, ginger, tomato purée and curry paste and cook for a couple of minutes.
- Add the onion and the vegetables and fry for 3-5 minutes. Add the chilli too, but taste how hot it is before you add all of it.
- Pour over the coconut milk and let the curry simmer for about 10 minutes.
- Add the fish sauce and lime juice, and season to taste with salt and pepper, and more chilli if needed.
- Serve with rice or noodles, and top your red chicken curry with peanuts and the finely sliced green tops of the spring onions.
Nutrition
Calories: 599kcal | Carbohydrates: 16g | Protein: 38g | Fat: 45g | Saturated Fat: 37g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 96mg | Sodium: 475mg | Potassium: 1298mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1724IU | Vitamin C: 61mg | Calcium: 80mg | Iron: 8mg