Thai Red Curry Chicken

4

Serves

-

Prep Time

-

Cook Time

Store-bought curry pastes make meals like this so quick to prepare. Serve with rice or roti.
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Ingredients

  • 750g skinless, boneless chicken thighs – cut into thin strips
  • 2 tablespoons cooking oil
  • 1 onion – finely diced
  • 4–6 tablespoons red curry paste
  • 1 teaspoon ground ginger
  • 1 teaspoon ground coriander
  • ½ teaspoon garlic salt
  • 400ml can coconut cream
  • 1 tablespoon brown sugar
  • 1 tablespoon fish sauce
  • 1 carrot – peeled and julienned
  • ½ red capsicum – sliced
  • ½ green capsicum – sliced
  • Finely grated zest and juice of 1 lime
  • Fresh coriander, to garnish

Method

  • Cut the chicken thighs into thin strips. Set aside.
  • Heat the oil in a large pan over a medium heat. Sauté the onion for 5 minutes.
  • Add the curry paste, ground ginger and coriander and garlic salt. Cook for 1 minute, stirring with a wooden spoon.
  • Add the chicken, coconut cream, sugar and fish sauce. Cook for 5 minutes.
  • Add the carrot and capsicum and cook for 7 minutes.
  • Remove the pan from the heat and stir in the lime zest and juice. Serve sprinkled with coriander.