Easy Thai Red Chicken Curry Recipe - Serves 4

Easy Thai Red Chicken Curry Recipe

376 calories each serving (574 calories if eating with rice)



Ingredients

1 tin/can (400ml or 14 fl oz) coconut milk
2 tablespoons (30ml) Thai red curry paste
115g (4 oz) green (string/French) beans, washed and cut into half lengthways
115g (4 oz) baby sweetcorn, washed and cut into half lengthways
455g (1 lb) boneless and skinless chicken breast, washed then patted dry and cut into 6mm (1/4 inch) strips
2 medium tomatoes, washed and coarsely chopped


Method

Heat 3 tablespoons (45ml) of the coconut milk in a large heavy-bottomed saucepan over a medium to high heat
Add the Thai red curry paste, mix well and stir-fry for 4 minutes
Add the rest of the coconut milk, mix well, bring to a simmer, reduce the heat to maintain the simmer and simmer for 1 minute
Add the green beans and sweetcorn, mix well and simmer for 2 minutes, stirring a couple of times
Add the chicken strips and tomatoes, mix well, increase the heat to get a gentle boil and cook until the chicken is cooked (5-12 minutes), stirring every couple of minutes
Serve hot


Recipe submitted on 13 May 2019

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