Thai Red Curry

Name: Thai Red Curry
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Asian, Thai
Ingredients: 1 tbsp olive oil; ▢3 chicken breasts - about 200g (7oz) each, chopped into bite-size chunks; ▢2 red bird’s eye chillies - roughly chopped; ▢1 thumb-sized piece of ginger - peeled and finely chopped; ▢5 kaffir lime leaves - dried or fresh; ▢1 lemongrass stalk - finely chopped (or 1 tsp lemongrass paste); ▢4 shallots - peeled and chopped; ▢2 cloves garlic - peeled and finely chopped; ▢1 tsp cumin; ▢1 tsp ground coriander; ▢½ tbsp paprika; 1 yellow bell pepper - deseeded and sliced; ▢80 g mangetout (snow peas), sliced in half; ▢1 tbsp fish sauce; ▢Juice of 1 lime; ▢½ tsp honey; ▢400 ml tin reduced fat coconut milk; ▢1 small bunch Coriander leaves; ▢1 red chilli - finely sliced

6 steps

Prep:20minCook:20min

Updated at: Thu, 17 Aug 2023 03:17:28 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories392.6 kcal (20%)

Total Fat23.6 g (34%)

Carbs17.2 g (7%)

Sugars5.1 g (6%)

Protein27.1 g (54%)

Sodium489.5 mg (24%)

Fiber2.8 g (10%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 Tbspolive oil

3 x 200gchicken breasts

chopped into bite-size chunks

2red bird’s eye chillies

roughly chopped

1ginger

thumb-sized piece, peeled and finely chopped

2 clovesgarlic

peeled and finely chopped

1 tspcumin

1 tspground coriander

½ Tbsppaprika

1yellow bell pepper

deseeded and sliced

80gmangetout

snow peas, sliced in half

1 Tbspfish sauce

1lime

▢Juice of

½ tsphoney

400mltin reduced fat coconut milk

1 bunchCoriander leaves

1red chilli

finely sliced

Instructions

Step 1

Heat the oil in a large frying pan on a medium-to-high heat. Add the chicken, and cook for 5 minutes until sealed.

Step 2

Whilst the chicken is cooking, place the red chillies, ginger, kaffir lime leaves, lemongrass, shallots, garlic, cumin, ground coriander and paprika into a food processor. Blend until the mixture forms into a paste.

Step 3

Add the paste to the chicken in the pan and cook for 5 minutes, stirring to coat the chicken.

Step 4

Add the yellow pepper, mangetout, fish sauce, lime and honey. Cook for a further 5 minutes, stirring often. By this time the chicken should be cooked through (you can check this by cutting the largest piece of chicken you can find in half and ensuring it’s no longer pink in the middle).

Step 5

Add the coconut milk and heat through until almost boiling. Don’t let it boil, or it may curdle. *Optional – if you would like the sauce to be a little thicker, mix 1 tbsp of cornflour with 2 tbsp cold water and stir into the sauce.

Step 6

Serve the Thai curry with brown rice. Top with fresh coriander leaves and slices of red chilli.

View on Kitchen Sanctuary

↑Support creators by visiting their site 😊