Thai Red Chicken Curry
Thai Red Chicken Curry
Rate this RecipeIngredients
- 1 tablespoon extra virgin olive oil
- 500 g chicken breast thinly sliced
- 1 brown onion finely chopped
- 1 tablespoon ginger finely chopped
- 2 tablespoons Thai red curry paste
- 1-2 teaspoons fish sauce
- 400 ml coconut milk
- 1 cup broccolini roughly chopped
- 1 bundle bok choy roughly chopped
To serve:
- rice steamed
- coriander fresh
Instructions
- Heat the olive oil in a large pan over medium heat. Add the chicken and cook for 4-5 minutes, or until lightly browned and cooked through. Remove from the pan and set aside.
- In a large pan, add the onion and ginger. Cook for 2-3 minutes, or until softened and fragrant. Add the red curry paste and stir for 1 minute to release the flavours. Pour in the fish sauce and coconut milk, stirring to combine. Bring to a gentle simmer.
- Add the broccolini and bok choy, then return the cooked chicken to the pan. Simmer for another 5-7 minutes, or until the vegetables are tender and the curry has slightly thickened.
Keywords
