Thai Red Chicken Curry
Thai red chicken curry. quick and delicious perfect for any day.
  • 1tbsp Thai Red curry pastemore or less to your liking
  • 250 ml can coconut milkdo not shake the can
  • 200g chicken breastsliced
  • 1tbsp vegetable oil
  • 1tsp soft brown sugar
  • 2tsp fish sauce
  • 100g Fine green beanscut to 1 inch
  • 50ml chicken stockuse half a stock cube with hot water
  • 2 chillisliced for garnish
  1. Fry the curry paste in a saucepan on low with vegetable oil and a little coconut milk. Use the thicker part first. Adding in a bit of coconut milk at a time to make sure the paste does not burn. You are looking for a nice shine from the coconut milk.
  2. Once you have added about 5 tbsp of the coconut milk, then add in the sugar and fish sauce. Cook until the sugar has dissolved. Add in the chicken.
  3. Once the chicken has cooked add in the green beans and pour in the rest of the coconut milk and stock. Bring the curry to the boil then simmer for a few minutes.
  4. Taste and adjust to your liking. Take the curry of the heat and add in the chilli. Serve with Thai fragrant rice.
Recipe Notes

Tip when using coconut milk for Thai curry, don’t shake the can before use. as you can see from the recipe you will need to use the thick part first.

You can use any protein or vegetable you wish for this recipe.

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