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Ingredients requirements for Thai Red Chicken Curry:
- You need 1-2 tbsp red curry paste
- Make ready 2 - chicken breasts, meat cut into about 2.5 cm cubes or strips
- Get 400 ml of tin coconut milk
- Require 2 for lime leaves (optional)
- Require 2-3 tbsp Thai fish sauce
- Take 1-2 tbsp palm sugar
- Prepare handful green beans, trimmed
- You need 1 - smaill tin bamboo shoots
- Get 1/2 - red pepper
- Prepare 1-2 handful - basil leaves
- Provide 2-3 fresh red chilies, finely sliced (optional)
- Take for To serve
- Need for Thai fragrant rice, cooked according to packet instructions
Thai Red Chicken Curry start cooking:
- Heat a couple of tbsp. of coconut milk in a wok over a high heat until coconut milk starts to bubbly. Add the red curry paste and stir fry for 1-2 minutes, or until fragrant.
- Add the chicken cubes/strips and stir until coated in the curry paste.
- Continue to stir-fry for 1-2 minutes, or until the chicken has browned on all sides.
- Add the coconut milk, lime leaves, fish sauce and sugar and stir well. Bring the mixture to the boil, then reduce the heat until the mixture is simmering.
- Continue to simmer for 8-10 minutes, or until the sauce has thickened and you see beautiful red oil separated from the coconut milk.
- Add the green beans, bamboo shoot, red pepper and continue to simmer for 2-3 minutes, stirring regularly, until just tender. Add some basil leaves and chopped chilies at the last minute and stir well.
- Serve with Thai jasmine rice and ENJOY!
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