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
Also in Recipes
Pan Roasted Duck Breast with Plum Purée and Pommes Anna
The acidity in the plum purée cuts through the richness of the duck breast to create a treat! Here served with our twist on Pommes Anna.
Pan-Fried Salmon with Lemon Braised Fennel and Dill
For a quick lunch or supper, this salmon and fennel dish pack loads of flavour and is really easy to make.
Spiced Gingerbread Blondies
Perfect for the festive cold months, irresistible when warm and gooey, but even better after a few days later when they get to their optimum texture - If they last that long!
© 2020 Life of Spice. Powered by Shopify
X
Annie M
Author