Variety is the spice of life, someone once said! For a change, I decided to stay at home instead of going to a fancy Thai restaurant and get my cooking skills into action. Just so you know, I cook as frequently as the sun shines in UK. 😉
Thai Red Chicken Curry is very easy to make! I discovered this amazing recipe at a friend’s dinner in London. Since then, I cant seem to get enough of it! But that’s my relationship with every thing that is edible…FOODIE FOREVER! 😉
Alrighti lets get to work boys and girls! Tie your hair, wear your aprons and take out your pans…:p
1 tbs Vegetable Oil
3 tbs Thai Red Curry Paste
4 Skinless chicken breasts, app.600 grams, thinly sliced
400 ml Coconut Milk (can)
300 ml Chicken or Vegetable stock.
Juice of 1 lime
200 gram Packed mixed baby sweetcorn and mangetouts
2 tbs Freshly chopped coriander
Rice or Noodles ready to serve
1. Heat the oil in a large pan over low heat. Add the curry paste and cook for 2 minutes until fragrant.
2. Add the sliced chicken and fry gently for about 10 minutes until colour changes to brown.
3. Add coconut milk, stock, lime juice and baby corn to the pan and bring it to the boil. Add the mangetouts, reduce the heat and simmer for 4-5 minutes until the chicken is cooked. Add the chopped coriander and serve immediately with rice or noodles. I had garlic rice at home so I served it with that.
Your quick and easy Thai Red Chicken Curry is ready to be savored!!!
Let me know which is your favourite Thai curry?