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Red chicken curry

Red chicken curry
Recipe type: Curries
Cuisine: Indian
Serves: 3
Prep time:
Cook time:
Total time:
Lose yourself in this fragrant, flavourful Red chicken curry.
  • 1½ tablespoons Thai red curry paste
  • 600g chicken thigh fillets, trimmed, cut into 4cm pieces
  • 1½ tablespoons vegetable oil
  • 400ml can Trident coconut milk
  • 2 tablespoons fish sauce
  • 3 teaspoons brown sugar
  • 2 large dried chillies, roughly chopped (see tip)
  • 250g baby green beans, trimmed, sliced diagonally
  • Steamed jasmine rice and fresh Thai basil leaves, to serve
  1. Step 1:
  2. Place curry paste and chicken in a ceramic bowl. Toss to coat. Cover. Refrigerate for 1 hour, if time permits.
  3. Step 2:
  4. Heat oil in a wok over medium heat. Stir-fry chicken for 2 to 3 minutes or until lightly browned. Add coconut milk. Reduce heat to low. Cook, stirring occasionally, for 5 to 6 minutes or until chicken is cooked through.
  5. Step 3:
  6. Stir in fish sauce and sugar. Cook for 1 minute. Add chilli and beans. Cook for 3 to 4 minutes or until beans are tender.
  7. Step 4:
  8. Spoon rice into bowls. Spoon over curry. Top with basil. Serve.

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