By Amy Hussain
Thai Red Chicken Curry
5 steps
Prep:10minCook:15min
A delicious red curry, with full control over the heat, sweet, spicy and salty flavours.
Updated at: Wed, 06 Mar 2024 16:43:15 GMT
Nutrition balance score
Unbalanced
Glycemic Index
74
High
Glycemic Load
40
High
Nutrition per serving
Calories613.5 kcal (31%)
Total Fat35.1 g (50%)
Carbs54 g (21%)
Sugars6.5 g (7%)
Protein23.1 g (46%)
Sodium598.6 mg (30%)
Fiber5 g (18%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Heat the oil in a deep frying pan.
Add red curry paste with a tsp of coconut milk and mix until the aromas are released (3 mins)
CooktopHeat
Wok
coconut milk400ml
Red Curry Paste60g
vegetable oil1 TbspStep 2
Add the chicken and stir to coat with the paste (about 3 mins)
CooktopHeat
chicken breast400gStep 3
Stir in the fish sauce, palm sugar and remaining coconut milk and simmer until the meat is cooked (about 6 mins)
CooktopHeat
Fish Sauce1 tsp
palm sugar1 tspStep 4
Add the bamboo shoots, peppers and Thai basil and continue to simmer for a further 5 mins.
CooktopHeat
tin bamboo shoots1 
Thai Basil1 tsp
green pepper1 
red pepper1 Step 5
Serve with Rice noodles or sticky rice.
Sticky Rice200gView on Thai Taste
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Notes
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