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Thai red chicken curry

Try substituting prawns for the chicken in this great stress-free midweek supper

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Nutrition (per portion)

Calories380
Total Fat26g

Saturated Fat

16g
Total Carbohydrate--

Sugars

--
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Thai red chicken curry with rice recipe - chicken breast recipes and curry recipes - food and UK recipes - allaboutyou.com

Serves: 4

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Ingredients

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PERFECT PAN-FRIED CHICKEN BREASTS RECIPE
MORE GREAT CHICKEN RECIPES
FIND A GREAT QUICK AND EASY RECIPE

  • 2 tablespoon(s) sunflower oil
  • 2 clove(s) garlic, crushed
  • 1 teaspoon(s) finely grated ginger
  • 2 tablespoon(s) Thai red curry paste
  • 1  x 400ml can coconut milk
  • 250  chicken or vegetable stock
  • 200 gram(s) mangetout, halved lengthways
  • 1  red pepper, thinly sliced
  • 2  pak-choi, quartered
  • 4  kaffir lime leaves
  • 2 teaspoon(s) grated palm sugar
  • 2  lemongrass stalks, bruised
  • 400 gram(s) skinless chicken breasts, thinly sliced
  • Chopped coriander, to garnish
  • Steamed jasmine rice, to serve

Method

  1. Heat the oil in a large, non-stick wok or frying pan. Add the garlic and ginger and stir-fry for 20-30 seconds. Stir in the curry paste and stir-fry for 30 seconds.
  2. Pour in the coconut milk, then add the stock, mangetout, red pepper, pak-choi, lime leaves, sugar, lemongrass and chicken. Bring to the boil, then reduce the heat and simmer gently for 10-12 minutes, stirring occasionally, until the chicken is cooked through. Season, remove from heat and sprinkle over the coriander. Serve at once with jasmine rice.

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