Thai Red Curry
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g chicken breast
- 1 stalk lemongrass
- 4 chilli pepper (s), red
- 3 cloves garlic
- 1 can coconut milk
- 1 glass water
- 2 teaspoons sugar
- 2 teaspoons fish sauce
- 1 red pepper (s)
- 1 tablespoon curry paste, red
- 1 tablespoon sesame oil
Print Recipe
Pin Recipe Instructions
- Heat the sesame oil in a large wok or pan. Chop the garlic, the chillies and the lemongrass stalk and sauté.
- Add the meat and fry vigorously. Remove the meat and slowly heat the curry paste in the pan until it starts to smell. Deglaze with the coconut milk and water. Heat slowly until the paste and milk have combined.
- Add the meat and peppers to the milk and simmer for 20 minutes. Add the sugar and fish sauce and simmer for another 5 minutes. If necessary, let it thicken a bit.
- This goes well with rice or pasta.
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