Thai-style red chicken curry

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

Ingredients 13
Servings 4
Time 00:10

Ingredients

  • 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

00:25
 
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
 

You might also Like

NEXT ON FOOD24X

Raspberry tiramisu

55 minutes ago
 
 

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.