2 servings
Prep: 15 mins,
Cooking: 45 mins
Try out Chef Jess van Dyk's Thai red curry recipe from La Colombe, cook like one of the pro's in the comfort of your own home.
Rate this recipe
Recipe Disclaimer
Tap for method
Ingredients (21)
3 | garlic — cloves, crushed |
3 cm | ginger — peeled and julienned |
1 | dried chilli |
2 | fresh coriander |
45 ml | coconut oil |
1 | red onion — thinly sliced |
2 | lemongrass — crushed |
2 | galangal — dried/dehydrated |
2 | Thai red curry paste |
400 ml | coconut milk |
45 ml | fish sauce |
60 ml | soy sauce |
3 | lime leaves |
100 g | broccoli/cauliflower florets |
50 g | mangetout |
2 | courgettes — sliced into thick rings |
500 g | chicken — deboned, cubed |
2 | limes |
to serve — to serve | |
zoodles or instant egg noddles | |
red chilli — sliced |
Tap for ingredients