Thai Chicken Red Curry
t’s been a busy week, with Speech Days, Cricket Matches, and constantly feeding my ever hungry teenager (he’s already broken up from school and that boy can eat😂) so tonight I need something that can be delivered quickly to the table.
This Curry takes 30 minutes to make. Once the curry paste is whizzed, then the hard work is over. You could cheat and buy a good quality curry paste, then it would be even quicker, but I think homemade pastes are delicious, fragrant and there are no hidden nasties. Serve with Jasmine rice and lots of beer, or in my case, lashings of Provence Rose! Have a great weekend 😊
The recipe
Thai Chicken Red Curry
Ingredients
Red Curry Paste
Method
Blitz all the paste ingredients in a blender, food processor or bullet.
Add the paste to a hot pan, stir for a minute and then add the chicken, stir for 2 minutes then add the coconut milk. Bring to a simmer and cook for 25 - 30 minutes.
Add the baby corn and sugar snaps, then simmer for 2 minutes before adding the juice of a lime, extra chilli and some spring onions.
https://www.simplyfoodbymandy.co.uk/post/thai-chicken-red-curry
More from Mandy’s kitchen
All recipes
Blitz all the paste ingredients in a blender, food processor or bullet.
Add the paste to a hot pan, stir for a minute and then add the chicken, stir for 2 minutes then add the coconut milk. Bring to a simmer and cook for 25 - 30 minutes.
Add the baby corn and sugar snaps, then simmer for 2 minutes before adding the juice of a lime, extra chilli and some spring onions.