Thai Red Chicken Curry Recipe at MyDish

Thai Red Chicken Curry

3 stars based on 1 reviews Rate this Recipe

Method

  • Heat the oil in a large saucepan over a medium heat and cook the onion for 5 minutes, stirring occasionally.
  • Add the curry paste and garlic and cook, stirring, for a minute.
  • Add the coconut milk, stock, fish sauce, sugar and salt, then bring to the boil.
  • Add the red pepper and courgette, cover with a lid, then reduce the heat to medium and simmer for 12 minutes.
  • While the curry simmers, cook the rice.
  • Add the chicken to the curry and simmer, covered, for a further 8 minutes.
  • Stir in the lemon juice and basil.
  • Serve on a bed of rice.

    • Comments Add your comment

    Add a comment

    Ingredients

    • 2 Tbsp canola oil
    • 1 onion finely chopped
    • 2-3 tsp Thai red curry paste
    • 2 cloves garlic finely chopped
    • 1 cup coconut milk
    • 1 cup chicken stock
    • 2 Tbsp fish sauce
    • 1 Tbsp brown sugar
    • ½ tsp salt
    • 1 courgette slice into thin rounds
    • 1 red pepper julienned
    • 1 cup rice
    • 2 chicken breast cut into bite size pieces
    • 2 Tbsp lemon juice
    • 4-5 thai basil leaves

    By Views 3644  Added Sun Oct 5 2008


    Thai red chicken curry - quite a fiery alternative

    Most Viewed Pages