By Nigel Thompson
Thai Red Curry
7 steps
Prep:15minCook:20min
Thai Red Curry, tender pieces of chicken cooked in a thai spicy Curry
Updated at: Thu, 17 Aug 2023 10:00:35 GMT
Nutrition balance score
Unbalanced
Glycemic Index
46
Low
Glycemic Load
17
Moderate
Nutrition per serving
Calories577.8 kcal (29%)
Total Fat37.2 g (53%)
Carbs37.8 g (15%)
Sugars16.1 g (18%)
Protein28.5 g (57%)
Sodium113.2 mg (6%)
Fiber5.7 g (20%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Add the paste ingredients into a blender or large pestle and mortar and blend into a smooth paste.
Step 2
Heat a large sauté pan or wok and add in 2 tbsp of vegetable oil, 400g coconut milk and 5 tbsp of the Red Curry paste and stir in, once combined leave to simmer for 5 minutes.
Step 3
While the sauce is simmering dice the chicken into 25mm cubes then add into the sauce along with 1 tbsp of fish sauce, 1 tbsp of Palm sugar and 1 tsp of pepper and stir in.
Step 4
Allow to simmer for about 10 minutes or until the chicken is cooked.
Step 5
Slice the bell pepper into thin slices, too and tail the green beans and then half.
Step 6
Add the pepper and beans into the pan mix and simmer for another 5 mins.
Step 7
Plate up, serve with Jasmine rice and garnish with freshly chopped coriander. Lick you’re lips and enjoy.
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