Thai Red Chicken Curry
Thai Red Chicken Curry
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- 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
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.1 tablespoon extra virgin olive oil, 500 g chicken breast
- 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.1 brown onion, 1 tablespoon ginger, 2 tablespoons Thai red curry paste, 1-2 teaspoons fish sauce, 400 ml coconut milk
- 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.1 cup broccolini, 1 bundle bok choy, 500 g chicken breast
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