Thai Red Curry with Chicken
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 10 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | Thai |
| Servings (Default: 4) |
Ingredients
- 500 g chicken breast fillet
- 2 peppers
- 2 spring onions
- 1 carrot
- 200 g snow peas
- 2 tbsp sesame oil or rapeseed oil
- 2-3 tbsp red curry paste
- 800 ml low-fat coconut milk
Print Recipe
Pin Recipe Instructions
- Cut the chicken into small pieces. Cut the peppers into strips, the spring onions into rings, and the carrots into slices. Halve snow peas.
- Heat the oil in a wok and briefly sauté the red curry paste in it. Add coconut milk and bring to the boil.
- Add the chicken and simmer for 5 minutes. Add peppers, spring onions, carrots and snow peas and simmer for another 5 minutes.
Recipe Notes
Serve approx. 350 g basmati rice with the curry. If you like, you can garnish your curry with coriander or chilli and refine it with light soy sauce.
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