Thai Red Curry

by Annie M February 15, 2018

Thai Red Curry

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 
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 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

  1. Prepare the vegetables (courgette, aubergine, spring onions, red pepper and green beans)
  2. Combine the red chilli, coriander, Life of Spice Rub Me Long Time, and lemongrass in a food processor/spice grinder and blitz. 
  3. Add the tomato puree to the spice mixture and cook in a dry pan over a medium heat for 2 minutes
  4. Add the prepared vegetables, stir to coat, and cook for a further minute.
  5. 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.
  6. Add the sliced chicken breast, and simmer for 30 minutes.
  7. Serve with your choice of sticky or jasmine rice.




Annie M
Annie M

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