Thai red curry

Name: Thai red curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Asian, Thai
Ingredients: 600g chicken thighs diced; 4 cloves of garlic (diced); 1 inch ginger (diced); 1 red onion (diced); 2 jars Thai red curry paste; 1 red pepper (diced); 1 yellow pepper (diced); 250g sweetcorn (tinned don’t drain or frozen); 200g chestnut mushrooms (quartered); 2 tins coconut milk or (400g); 1 tablespoon dark soy sauce; 1 tablespoon light soy sauce; 1 teaspoon fish sauce; 1 tablespoon rice wine vinegar; 1 tablespoon lime juice; 1 tablespoon lemon juice; 400g chicken stock (or vegetable stock)

5 steps

Prep:15minCook:30min

This is a good balance of spice and heat. You can substitute the chicken for more veg and the chicken stock for vegetable stock. This is a truly delicious and versatile recipe. This is a saucy recipe so if you want a thicker sauce just add some thickening agent.

Updated at: Wed, 29 May 2024 07:58:07 GMT

Nutrition balance score

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Ingredients

8 servings

600gchicken thighs

4 clovesgarlic

1 inchginger

2 jarsThai red curry paste

250gsweetcorn tinned

don’t drain or frozen

200gchestnut mushrooms

quartered

400gtins coconut milk

1 tablespoondark soy sauce

1 tablespoonlight soy sauce

1 teaspoonfish sauce

1 tablespoonrice wine vinegar

1 tablespoonlime juice

1 tablespoonlemon juice

400gchicken stock

or vegetable stock

Instructions

Step 1

Add the chicken and brown for 5 minutes.

chicken thighs600g

Step 2

In the same pan add the onion, garlic and ginger. Heat for 5 minutes but don’t forget to stir.

garlic4 cloves

ginger1 inch

red onion1

Step 3

Add both the jars of curry paste and heat on medium heat for a few minutes. Then add the both tins of the coconut milk, stock and turn up the heat to a boil.