Description
Flavorful Thai Red Curry with Coconut Milk and Chicken
Ingredients
Units
Scale
- 4 chicken breasts, cubed
- 100 g Thai red curry paste
- 2 tbsp canola oil
- 1 red onion, sliced
- 2 cloves garlic, grated
- 1 thumb-sized piece fresh ginger, grated
- Fish sauce, to taste
- Black pepper, to taste
- 1 red pepper, sliced
- 1/2 yellow pepper, sliced
- 1/2 orange pepper, sliced
- 4 spring onions, chopped (including tops)
- 15 kaffir lime leaves
- 2 medium carrots, cut into strips
- 1 punnet baby corn, cubed
- 2 baby zucchinis, sliced into rings
- 400 ml coconut milk
- 400 ml coconut cream
- 1 fresh red chili, sliced (for garnish)
- 1/2 bunch fresh coriander, chopped (for garnish)
- Sesame seeds, optional
Instructions
- Heat oil in a wok over medium-high heat.
- Add chicken and curry paste. Stir-fry for 3 minutes.
- Add onion, spring onions, garlic, and ginger. Cook for 2 minutes.
- Stir in peppers, fish sauce, and kaffir lime leaves.
- Add remaining vegetables, coconut milk, and coconut cream.
- Cover with a lid and simmer on medium heat for 15 minutes.
- Serve hot with basmati rice. Garnish with chili, coriander, and sesame seeds if desired.
Notes
Prepared, tried, and tested by Gail
