Thai Red Curry - Chicken
A delicious blend of aromatic spices with coconut milk together with chicken thighs. Easy and packed full of flavour
Servings 4
Calories 453kcal
Ingredients
- 600 g Chicken thigh fillets Skinless & boneless
- 1 tbsp Olive Oil
- Salt & Black Pepper
- 2 Cloves Garlic Peeled and chopped finely
- Thumb fresh ginger Peeled & grated
- 400 ml Light Coconut Milk
- 2 tablespoons Thai Red Curry Paste
- 2 Teaspoons Brown Sugar
- Fresh Coriander Handfull
- 1 Juice of one Lime And wedges for decoration
- 1 Red Chilli Slices for garnish - OPTIONAL
Instructions
- Take a large ovenproof dish - one that you can use on the hob
- Add your olive oil and then your chicken thighs and Salt & pepper each thigh
- Fry for 5-6 minutes on one side (the messy side ha ha) , moving around occasionally
- Add your garlic, ginger and red curry paste and swirl around and turn over your thighs and fry for a further 5-6 minutes - you are looking for colour on your chicken thighs
- Next add your light coconut milk and brown sugar and give it a stir
- Bring to a boil and then simmer for 35 minutes stirring occasionally. Make sure your chicken is cooked through
- Finally add the juice of your lime and a good handful fresh coriander leaves. Fir garnish you can add more coriander leaves and maybe a slice or two of fresh chilli
- Serve
Notes
*** Nutritional Information is approximate and thus intended as a guide
Nutrition
Calories: 453kcal | Carbohydrates: 8g | Protein: 25g | Fat: 35g | Saturated Fat: 13g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 147mg | Sodium: 187mg | Potassium: 333mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1307IU | Vitamin C: 6mg | Calcium: 32mg | Iron: 1mg