Red Thai Chicken Curry

Prep
15-mins
Cook
30-mins
Serves
4-People
Difficulity
Medium

Red Thai Chicken Curry

Prep
15-mins
Cook
30-mins
Serves
4-People
Difficulity
Medium

By Mrs Griffiths (Kimba)

I hope you guys try this recipe. If you liked it, let me know! This is meal we all enjoy (except Layla, she hates the smell of it cooking!)

Ingredients - Ingredients

2 tablespoons oi
Red curry paste (I use Valcom brand, Authentic Thai red curry paste)
500g skinless chicken breasts diced
1 tablespoon of fish sauce
400ml can of coconut milk
2 teaspoons sugar
1 red capsicum chopped
Handful of fresh beans (alternative vegetables – mushrooms, sweet potato
Rice
Sour cream (optional)

Steps

In a wok or large frying pan stir fry ½ jar of Valcom Thai curry paste with oil over low heat until aromatic.
Add approximately half of the coconut milk and stir until sauce thickens
Add diced chicken and stir through until chicken is thoroughly coated.
Add remaining coconut milk, fish sauce & sugar. Bring to the boil, continue to cook until chicken is cooked through.
Add in capsicum and beans, stir through for a few minutes (not long, if you like your vegies a little crunchy).
Serve with rice (and a dollop of sour cream on top!).
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