This fragrant Red Thai Chicken Curry recipe is so fresh and tasty giving a brilliant kick of chilli heat, once tasted you’ll never go back to the stuff in jars.
2 Large chicken breasts
1 onion roughly chopped
1x400grm tin reduced fat coconut milk
Half the coconut milk tin of warm water
1 chicken stock cube
Thai Basil or coriander, chopped
a handful of mange tout and chopped green beans
1 Tbsp Oil
Over a medium/high heat in a wok or frying pan fry the onion in the oil for 5 mins.
Add the The Red Thai Curry Paste stir to combine and cook for another 1-2 mins
Carefully pour the coconut milk in to the onion mix, fill the tin hallway with water stir the chicken stock cube through the water until dissolved and add to the coconut milk and onion.
Bring to a boil and simmer for 10mins.
Add the chicken to the curry and simmer for another 10mins.
Stir in the green beens and mange tout, simmer for 5 mins.
Squeeze lime juice over and season to taste
Scatter Thai basil or coriander over and serve.
Serve Red Thai Chicken Curry with steamed or boiled rice