Thai-style red chicken curry

Recipe from: 18 April 2016
recipe, curry, thai, chicken, dinner,lunch

Ingredients 13
Servings 1
Minutes 00:10

Ingredients

Serving Change
  • 1
    Tbs
    vegetable oil
  • 80
    g
    Thai red curry paste
  • 500
    g
    chicken breasts, cubed
  • 1x 400
    g
    tin coconut milk
  • 1/2
    cup
    chicken stock
  • 200
    g
    baby rosa tomatoes
  • 140
    g
    sugar snap peas
  • 2
    tsp
    fish sauce
  • 1
    tsp
    brown sugar
  • juice of 1 lime
  • sea salt and black pepper
  • basmati rice, cooked
  • fresh coriander to garnish
 

Method

00:10
 
Heat oil in a medium-sized pot, add the curry paste and fry for 1 minute. Add chicken breasts, coconut milk and chicken stock and allow to simmer for 10 minutes.

Add the tomatoes and sugar snap peas and simmer for another 5 minutes. Stir in the fish sauce, brown sugar and lime juice; season, and stir until the sugar has dissolved.

To serve:

Garnish with fresh coriander and serve with basmati rice.

Words and image: Fairlady

To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.

 

Read more on: thai  |  dinner  |  recipe  |  chicken  |  curry  |  lunch
 

NEXT ON FOOD24X

Chocolate fudge nut pieces

2016-09-30 07:28
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.