Meaghan's Red Thai Chicken Curry

Meaghan's Red Thai Chicken Curry

A delicious red Thai chicken curry with coconut cream and red curry paste.

Meaghan's Red Thai Chicken Curry

Meaghan South
Servings

4-6

Prep Time

15 mins

Cook Time

20 mins

Cuisine

Thai

Category

Mains

Source URL

https://www.meaghansouth.com/blog/red-Thai-curry

Article URL

https://meaghansouthvitalityshop.com.au/blogs/news/meaghans-red-thai-chicken-curry

A delicious red Thai chicken curry with coconut cream and red curry paste.

Ingredients

  • 1 tablespoon coconut oil
  • 600 grams chicken breasts or thighs (boneless, skinless, cut into bite size pieces)
  • 2 cloves garlic, chopped
  • 2 tablespoons fresh ginger root, peeled and finely grated
  • 400 ml can coconut cream
  • 2 to 3 tablespoon Thai red curry paste (Mai Ploy is my favourite
  • use 2 tbsp for mild)
  • 1/2 cup chicken broth or stock
  • 500 grams pumpkin, cubed (optional)
  • 4 leaves kaffir lime
  • 2 stalks lemongrass, bruised
  • 2 handfuls snow peas or beans, roughly chopped
  • 2 zucchinis or half bunch of silverbeet, chopped
  • Bunch of fresh coriander, chopped, including the stems (separate leaves and stems)

Directions

  1. Heat the coconut oil in a large saucepan to medium, add the chicken pieces and cook for about 4 to 5 minutes until no longer pink.
  2. Add the garlic and ginger and stir-fry for about 30 seconds until aromatic (take care it doesn't burn).
  3. Stir in the coconut milk, curry paste, chicken broth, pumpkin (if using), coriander stems, kaffir lime leaves and lemongrass. Bring to a boil, then turn the heat down and simmer for another 10 minutes.
  4. Add snow peas/beans and zucchini/silverbeet and cook for another few minutes till tender.
  5. Remove from the heat and take out the kaffir lime leaves and lemongrass.
  6. Serve immediately over 1/2 to 1 cup of cooked brown rice. Top with fresh coriander.
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