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Thai-style red chicken curry

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

Ingredients 13
Servings 4
Time 00:10


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


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

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

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