Thai Red Chicken Curry
A fragrant coconut curry with chicken and vegetables, ready in 30 minutes.
No reviews yet- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Serves
- 4
- Est. cost
- $17.53
About $4.38 per serve. Costs are estimates in AUD, not live supermarket prices.
Ingredients
About this recipe
Store-bought red curry paste makes this Thai-style curry quick and dependable. Coconut milk, fish sauce and a squeeze of lime balance the flavours. Adjust the paste for more or less heat.
Method
Step 1
Heat the oil in a large pan over medium heat. Fry the curry paste for 1 minute until fragrant.
1 min
Step 2
Add the chicken and stir to coat. Cook for 3 minutes.
3 min
Step 3
Pour in the coconut milk and bring to a gentle simmer. Cook for 10 minutes.
10 min
Step 4
Add the capsicum and beans and simmer for 5 minutes until tender-crisp.
5 min
Step 5
Stir in the fish sauce, sugar and lime juice. Taste and adjust, then serve with rice.
Cooking tips
Fry the curry paste in a little coconut cream first to release its aroma.
Storage
Refrigerate for up to 3 days or freeze for up to 2 months.
Reviews
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