Red Thai Chicken Curry
This aromatic Thai red curry is a vibrant and flavorful dish that combines tender chicken pieces with a rich coconut curry sauce. Packed with fragrant lemongrass, zesty lime, and warming spices, this dish is sure to transport your taste buds to the bustling streets of Thailand. Enjoy the delightful blend of sweet potatoes, crunchy baby corn, and wilted spinach in every comforting spoonful of this delicious curry. Serve over fluffy sticky rice for a complete and satisfying meal that will bring a touch of exotic charm to your dining table.
— Constant Cookbook
Ingredients
- 2 x boneless, skinless chicken breasts - cut into bite sized pieces
- 2 tbsp red thai curry paste
- 1 small red chilli - de-seeded and finely sliced
- 250 ml coconut milk
- 175 ml chicken stock
- 1 tbsp fish sauce
- 1 tbsp demerara sugar
- 1/2 tsp lemongrass paste
- 1/2 tsp coriander paste
- 1/2 tsp tumeric (or mustard powder if you can't find tumeric)
- 2 kaffir lime leaves - crumbled
- 2 x sweet potatoes - peeled and diced into bite sized pieces
- Baby sweetcorn (optional)
- 2 or 3 handfuls Spinach
- 1/2 Lime
Instructions
- Make up the chicken stock in a measuring jug and add the fish sauce, demerara sugar, lemongrass paste, coriander paste, tumeric and kaffir lime leaves.
- In a pan add the red thai curry paste to 1 tbsp of the coconut milk and cook until sizzling - add chicken and cook until chicken is browned and coated in the thai red curry and coconut mixture then add the red chilli.
- Add the remaining coconut milk and chicken stock mixture and bring to a simmer - add the sweet potato and simmer until the chunks are tender (usually takes around 15 - 20 minutes depending of size of chunks). If using baby sweetcorn add about 5 minutes before the end. Add the spinach 2 minutes before the end to wilt through.
- Squeeze the juice of 1/2 lime over at the end and serve with sticky rice.
Yield
Serves 2
Comments
No comments found.