Thai red chicken curry
Takeaway food can easily be cooked at home and that way you often have more control over the quality of the fresh ingredients, plus you can have some fun along the way!
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|2 tbsp||Red curry paste|
|1 tbsp||Vegetable oil|
|1 tbsp||Brown sugar|
|400 ml||Coconut cream|
|1 cup||Chicken stock|
|150 g||Green beans|
|¼ cup||Coriander leaves|
- Place red curry paste, shallots, and vegetable oil in a saucepan and saute gently for 3 to 5 minutes, stirring to prevent the paste from sticking.
- Add brown sugar, finely chopped lemongrass, coconut cream and stock to the pan and bring almost to the boil, then reduce to a simmer.
- Slice each chicken breast fillets into four strips and add to coconut curry along with the beans. Simmer gently until chicken is cooked through.
- Serve curry with cooked rice and garnish, topped with a bunch of coriander leaves.