Thai red curry

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.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Add the chicken and brown for 5 minutes.

Step 2

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

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.

Step 4

Add the peppers, mushrooms and all the remaining ingredients.

Step 5

Put the lid on and simmer for 20 minutes.