Red Thai Chicken Curry
Serves 2
Directions
- 1Fry off the diced onion in a pan until softened.
- 2Add in the garlic and ginger puree to the pan with the onion.
- 3Add the chicken and red pepper to the pan and fry until almost cooked.
- 4Add the curry paste and a pinch of salt to the pan.
- 5After a few minutes, add in the fish sauce, lime juice, coconut milk, sweetener and curry leaves.
- 6Leave the curry to simmer on a medium heat until the sauce has reduced.
- 7Serve the curry over jasmine microwave rice.
- 8Garnish with red chilli and basil.
Ingredients
- diced white onion
- 2 tsp garlic puree
- 1 tsp ginger puree
- 200 g diced chicken breast
- diced red pepper
- 2 tbsp red thai curry paste
- 1 pinch salt
- 250 ml light coconut milk
- 1 tsp fish sauce
- 1 tsp lime juice
- 1 tsp sweetener
- curry leaves
- 1 packet jasmine microwave rice
- red chilli
- basil
- Thai crackers
Equipment
panbowl
Tips
- Start with 1-1.5 tbsp of red Thai curry paste if you're sensitive to spice.
- Serve with Thai crackers if desired.