Thai Red Chicken Curry
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Thai Red Chicken Curry
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| Servings | Prep Time |
| 4people | 10minutes |
| Cook Time |
| 18minutes |
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Ingredients
- 1tbsp Olive Oil
- 3large Chicken Filletsuse breast fillets cut into bite size pieces
- 2cloves Garliccrushed
- 1tbsp Ground Ginger
- 400ml Coconut Milk
- 4tbsp Thai Red Curry Paste
- 3/4cup Chicken Stockuse stock cube
- 150g Snow Peasroughly chopped
- Lime Zestzest from 2 limes
- 2tbsp White Sugar
- 1tbsp Lemongrass Paste
- Saltto season
- Pepperto season
- Corianderto garnish
- Jasmine Riceto serve
Instructions
- 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.