Thai Red Curry
Forget ordering a takeout and make this beautifully fragrant Thai red curry at home. Great served with sticky or plain jasmine rice.
PREP TIME: 20 min
COOK TIME: 40
COOK TIME: 40
SERVES: 6
Ingredients
- 4 chicken breasts, sliced
- 2 tbsp Life of Spice Rub Me Long Time
- 1 red chilli, deseeded
- 2 lemongrass stalks, peeled and chopped
- 20g fresh coriander
- 1 tbsp tomato purée
- 1 courgette, julienned
- 1 aubergine, cut into 1 inch dice
- 4 spring onions, sliced
- 1 red pepper, cut into 1 inch dice
- 100g green beans, cut in half
- 1 tbsp light soy sauce
- 1 tbsp fish sauce
- 1 tsp palm sugar
- 1 lime
- 2 400ml tins of coconut milk
- Rice
Directions
- Cut and prepare the courgette, aubergine, spring onions, red pepper and green beans
- Combine the red chilli, coriander, Rub Me Long Time and lemongrass in a food processor/spice grinder and blitz
- Add the tomato puree to the spice mixture and cook in a dry pan over a medium heat for 1-2 minutes, stirring continuously
- Add the prepared vegetables, stir to coat, and cook for a further minute
- Add the soy sauce, fish sauce, palm sugar, a squeeze of lime juice and the 2 tins of coconut milk. Allow to simmer for 5 minutes
- Add the sliced chicken breast, and simmer for 30 minutes
- Serve with your choice of sticky or jasmine rice
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Annie M
Author