Thai Red Curry With Chicken

Thai Red Curry With Chicken

This is an absolute winner of a recipe. It's packed full of goodness and so easy to make. You can easily adjust the heat in this dish with the amount of curry paste you add, so when the boys are eating it I make sure it's mild by only adding a small amount.

What you'll need:
  • 2 tbsp oil (I use coconut oil)
  • 2 heaped tbsp thai red curry paste
  • 1 garlic clove, finely chopped
  • 2 handfuls of chopped vegetables - I like red pepper, mange tout, spring onion, baby corn & broccolini - but use whatever selection you like
  • 350g chicken mini fillets, cooked
  • ¼ cup coconut, grated - this is optional, but when I have grated coconut in the freezer I add it to the pan
  • 2 x 400ml cans of coconut milk
  • Handful of coriander (optional)

How to make it:
This is a delicious, creamy, fresh curry. It’s also a great way of using up cooked chicken left over from a Sunday roast (which makes the recipe even easier).

To start, heat the coconut oil in a large, deep frying pan.

When the oil is hot, and has changed to a clear liquid, stir in the curry paste and the chopped garlic. Cook for 2 minutes, stirring to combine flavours.

Add the vegetables and get them all deliciously coated with the red curry paste.

Next add the coconut milk, and grated coconut - if using.

Stir in the cooked chicken, bring to the boil, reduce heat and simmer for 10 minutes stirring occasionally until the sauce has thickened and the vegetables are just tender. Finally, add three quarters of the coriander, if using.

Serve in bowls, garnished with the remaining coriander, lime wedges, and noodles. We like ramen noodles, but any type of noodles or rice will work here.

Dig right in...

An easy, delicious family-friendly mid-week meal.

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