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Recipe for Red Thai Curry

Red Thai Curry

Serves 4 people

Ingredients

• 20 grams coconut oil or olive oil
• 1 medium white onion, chopped
• Salt and pepper
• 15 grams finely grated fresh ginger (about a 5cm piece of ginger)
• 2 cloves garlic, pressed or chopped finely
• 1 red pepper, sliced into thin 5 cm long strips
• 4 large carrots sliced
• 1 yellow pepper, sliced into thin 5 cm long strips
• 200 grams green beans cut into 3cm pieces
• 15/25 grams Thai red curry paste (for medium) 25 grams (for hot)
• 500 grams chicken pieces – breast filets cut into 3cm by 1cm pieces
• 450 ml coconut milk (not skimmed)
• 150 ml chicken stock
• 5 grams coconut sugar or brown sugar
• 15 grams Fish sauce
• 20 grams rice vinegar or fresh lime juice
• Chopped corriander  and slices of red chillies to garnish

You can find ingredients like Red Curry Paste in most supermarkets for in some of these ethnic shops in Zurich 

Instructions

1. Heat a large frying pan with deep sides over a medium heat. Once it’s hot, add half the oil.
2. Add the onion and salt and pepper and cook until the onion is soft and translucent, (about 5 minutes).
3. Add the ginger and garlic and cook for about 30 seconds until fragrant.
4. Add the pepper slices and carrots. Cook until the peppers are fork-tender, 3 to 5 more minutes, stirring occasionally.
5. Now add half the Thai red curry paste and cook for 2 minutes, stirring all the time.
6. Warm another frying pan over high heat, add the rest of the oil and then add the chicken. Season with salt and pepper, cook for 2 to 3 minutes then reduce the heat and added the rest of the Thai red curry paste.Stir and cook for another 2 mins before adding the chicken stock and a few cut red chillies and cook for a 2 to 3 mins longer.
7. Combine the chicken with the other frying pan and add the coconut milk and sugar and stir to combine.
8. Bring the mixture to a simmer over medium heat. Reduce heat as necessary to maintain a gentle simmer and cook until the peppers, and beans have softened, for about 5 to 10 minutes, stirring occasionally.
9. Remove the pan from the heat and season with rice vinegar or lime juice.
10. Garnish with chopped fresh corriander and a few more cut red chillies.
11. Serve with rice.

If you fancy serving with low carb Cauliflower Rice, watch out for our recipe coming soon.

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