Monday, 13 January 2014

Red Thai Chicken Curry Recipe

This is one of our all time favourite recipes at home. We can easily eat this one or even twice a week.  You can swap the vegetables to what you've got in the fridge, I like to have a lot of colour in my curry and the sweet potato really makes it more creamier.  You can also use green thai curry paste instead of red thai.  Plus I know its a different country but sometimes we serve with naan bread as well if we are super hungry! This will serve us 3 dinners and 1 lunch.

On a low heat and in a big lidded wok fry approx 190g of red thai curry paste (I use sainsburys own brand) for a few minutes and then add a can of coconut milk (Lidl are best for this) and then turn up the heat.  Once boiling turn the heat down and add 450g chopped chicken breasts and stir.  Simmer with lid on for 10-15 minutes and then add a diced courgette, one small peeled and diced sweet potatoes and one sliced red bell pepper. Continue to simmer with lid on for a further 10 minutes then tip 100g of spinach and a handful of chopped coriander. No need to stir in just yet, just let the spinach wilt for 5 minutes then add a tablespoon of fish sauce, give it one final stir and then serve with basmati rice.  I use 1/3 of a cup per person of rice cooked in 1 cup of water per person and gently simmer till all the water is absorbed.


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