Recipe for Red Thai Curry
Red Thai Curry
Serves 4 people
- 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
- Heat a large frying pan with deep sides over a medium heat. Once it’s hot, add half the oil.
- Add the onion and salt and pepper and cook until the onion is soft and translucent, (about 5 minutes).
- Add the ginger and garlic and cook for about 30 seconds until fragrant.
- Add the pepper slices and carrots. Cook until the peppers are fork-tender, 3 to 5 more minutes, stirring occasionally.
- Now add half the Thai red curry paste and cook for 2 minutes, stirring all the time.
- 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.
- Combine the chicken with the other frying pan and add the coconut milk and sugar and stir to combine.
- 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.
- Remove the pan from the heat and season with rice vinegar or lime juice.
- Garnish with chopped fresh corriander and a few more cut red chillies.
- Serve with rice.
If you fancy serving with low carb Cauliflower Rice, watch out for our recipe coming soon.
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