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Thai red chicken curry

  • 4servings
  • 454calories

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Source: www.goodtoknow.co.ukReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB1, B2, B3, B6, H, C
MineralsSelenium, Copper, Iodine, Fluorine, Chromium, Calcium, Potassium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1tbsp groundnut oil

  2. 6 skinless, boneless chicken breasts, cubed

  3. 2 small red onions, cut into thin wedges

  4. 3tbsp Thai red curry paste

  5. 2 x 400ml cans coconut milk (you can choose the low-fat version if preferred)

  6. 250g (9oz) fine green beans, trimmed

  7. 1 lime, zest and juice

  8. 2tbsp Thai fish sauce

  9. 8tbsp chopped fresh coriander

Instructions Jump to Ingredients ↑

  1. Heat the oil in a large, heavy-bottomed pan, add the chicken and cook for 5 mins until golden. Add the onion and cook for 5 mins until the chicken is cooked through and the onion is tender. Add the curry paste and cook for just 2 mins.

  2. Pour in the coconut milk, bring almost to the boil and then simmer for 10 mins.

  3. Add the beans and simmer for 5 mins until just tender. Add the lime zest and juice, fish sauce and coriander just before you're ready to serve. Perfect with hot, sticky rice and a bottle of cool lager.

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