Spicy Thai red chicken curry | Recipe Finder

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4servings
35minutes
488calories

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Source: www.goodtoknow.co.ukReport recipe

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Nutrition Info . . .

Nutrients	Proteins, Carbohydrates, Cellulose
Vitamins	B₁, B₂, B₃, B₆, H, C
Minerals	Selenium, Copper, Iodine, Fluorine, Chromium, Calcium, Potassium, Iron, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

400ml can coconut milk
500g (1lb) sweet potatoes, peeled and cubed
2 tablespoons Thai red curry paste
1 tablespoon freshly grated root ginger
8 skinless chicken thigh fillets, cut into pieces
150g (5oz) sugar-snap peas or green beans
1 teaspoon tomato ketchup
Zest and juice of 1 lime
2 tablespoons fish sauce
About 3 tablespoons roughly chopped fresh coriander and some fresh basil leaves, torn
1 large red chilli and 4 spring onions, finely sliced

Instructions Jump to Ingredients ↑

Pour the coconut milk into a large, shallow pan. Add sweet potato cubes and simmer for 5 mins. Add curry paste and ginger, stir well, then add chicken and 150ml (¼ pint) hot water. Simmer for 15 mins.
Add sugar-snap peas and cook for about 5 mins or until the peas, potato and chicken are tender.
Season with ketchup, lime zest and juice, fish sauce, and fresh herbs. Garnish with chilli and spring onions, if you wish.

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