Thai Red Chicken Curry
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 25 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g chicken, fillet cut into pieces
- 200 g asparaus, reen Thai
- 200 g suar snap peas
- 3 tablespoon curry paste, red
- 40 cl coconut milk
- 20 cl coconut cream
- 1 tablespoon, leveled sugar
- 2 kaffir lime leaves, cut into strips
- 1 bunch Thai basil, (Horapa)
- 1 chilli pepper (s), red
- 0.5 tablespoon ½ fish sauce, (Nuok nam)
- Lime juice
- 500 g rice, (jasmine rice)
Print Recipe
Pin Recipe Instructions
- Boil rice.
- Heat the coconut cream, add the curry paste and mix in. Simmer for about 2 minutes, then add coconut milk, kaffir leaves, sugar and fish sauce. Bring to the boil, add pieces of chicken. After 10 minutes add the vegetables and chilli. Cook for another 5 minutes.
- Mix in the basil leaves just before serving. Possibly season with a little lime juice.
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