Thai Red Chicken Curry


Struggling to whip something up for the weekday meal? Look no further. Quick and easy to make, super delicious to eat.


1 tbsp fresh ginger, grated
3 cloves garlic, grated
1-2 tbsp thai red curry paste
1 cup coriander
1 lime, zest and juice
11/2 tbsp soy sauce
11/2 tbsp fish sauce
2 tsp sesame oil
1 tbsp brown sugar
1 medium brown onion, finely diced

1 tbsp oil
6-8 free range chicken thighs, cut into chunks
3 agria potatoes, peeled and cut into largish chunks
1 bay leaf
1 red capsicum, cut into chunks
1 tin coconut cream

In a blender add all the paste ingredients, blitz together until nearly smooth.

Heat oil in a large saucepan.
Add the spice paste and gently heat.
Add the chicken, potatoes and bay. Stir to coat.
Pour in the coconut milk and gently simmer until chicken and potatoes are cooked through, roughly 30-40 minutes.
Stir through capsicum.

Serve with basmati rice, hot garlic roti, fresh basil and coriander.

Serve. Enjoy!

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