Red chicken curry

Red chicken curry


Lose yourself in this fragrant, flavourful Red chicken curry.

The ingredient of Red chicken curry

  1. 1 1/2 tablespoons Thai red curry paste
  2. 600g chicken thigh fillets, trimmed, cut into 4cm pieces
  3. 1 1/2 tablespoons vegetable oil
  4. 400ml can Trident coconut milk
  5. 2 tablespoons fish sauce
  6. 3 teaspoons brown sugar
  7. 2 large dried chillies, roughly chopped (see tip)
  8. 250g baby green beans, trimmed, sliced diagonally
  9. Steamed jasmine rice, to serve
  10. Fresh Thai basil leaves, to serve

The instruction how to make Red chicken curry

  1. Place curry paste and chicken in a ceramic bowl. Toss to coat. Cover. Refrigerate for 1 hour, if time permits.
  2. Heat oil in a wok over medium heat. Stir-fry chicken for 2 to 3 minutes or until lightly browned. Add coconut milk. Reduce heat to low. Cook, stirring occasionally, for 5 to 6 minutes or until chicken is cooked through.
  3. Stir in fish sauce and sugar. Cook for 1 minute. Add chilli and beans. Cook for 3 to 4 minutes or until beans are tender.
  4. Spoon rice into bowls. Spoon over curry. Top with basil. Serve.

Nutritions of Red chicken curry

fatContent: 466.289 calories
saturatedFatContent: 33 grams fat
carbohydrateContent: 18 grams saturated fat
sugarContent: 8 grams carbohydrates
fibreContent: 6 grams sugar
cholesterolContent: 32 grams protein
sodiumContent: 119 milligrams cholesterol

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