John This is a quick and easy chicken dish that can be prepared and made in about 30 minutes.
The bite size chicken pieces are simmered in a wonderful creamy coconut red thai curry paste. The sauce is bursting with layers of flavour through the addition of garlic, ginger, lime and lemongrass. The snow peas add a nice crunch to each mouthful. Served with Jasmine rice to soak up the sauce for a great weeknight meal.
This is a mild curry, so those who do not liked spiced dishes should definitely feel comfortable with this one.
I use a store bought red thai curry paste, which adds great flavour to this dish. It also makes the dish so much easier to prepare as well. However for those who love to make their own curry paste, feel free to make that change to the recipe.
I have only added snowpeas to this recipe, however add extra vegetables to your preference.
| Prep Time | 10 minutes |
| Cook Time | 18 minutes |
| Servings |
people
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- 1 tbsp Olive Oil
- 3 large Chicken Fillets use breast fillets cut into bite size pieces
- 2 cloves Garlic crushed
- 1 tbsp Ground Ginger
- 400 ml Coconut Milk
- 4 tbsp Thai Red Curry Paste
- 3/4 cup Chicken Stock use stock cube
- 150 g Snow Peas roughly chopped
- Lime Zest zest from 2 limes
- 2 tbsp White Sugar
- 1 tbsp Lemongrass Paste
- Salt to season
- Pepper to season
- Coriander to garnish
- Jasmine Rice to serve
Ingredients
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- Heat oil in a wok over medium to high heat.
- Add garlic and ground ginger and cook for about 30 seconds.
- Add chicken and cook about 6-7 minutes to brown chicken. Add salt & pepper to season.
- Add coconut milk, curry paste, chicken broth, snow peas, lemon zest, white sugar and lemongrass paste. Stir to mix through then turn heat down to low.
- Simmer for 10 minutes stirring occasionally.
- Remove from heat, garnish with coriander leaves and serve with Jasmine rice.
