This recipe is a simple, flavourful and healthy chicken dinner for anyone who loves a mild curry recipe. Chicken breasts are cut into small chunks, then cooked in a mix of oil, ginger and garlic and onions. It is then simmered with spices, a Red Curry Paste, Veggies and Coconut Milk. The result is a delicious rich coconut curry dish.
INGREDIENTS
500 gr Boneless Chicken Breast (bite-sized pieces)
2 to 3 tablespoons Oil 1 Large Onion (finely chopped)
2 Tsps. Ginger and Garlic Paste 1 Tsp. Coriander Powder
1 Tsp. Chilli Powder Salt, or to taste
½ cup Sliced Red Peppers 125 gr Sliced Mange Tout
2-3 Tbles Thai Red Curry Paste, 1 Tbles Lime Juice
2 Tsps. Brown Sugar (optional) 1 165ml Can Coconut Milk or Cream
¼ cup fresh coriander, finely chopped for garnishing
Jasmine Rice for Serving
- INSTRUCTIONS
- To a large pan add the oil, onion, and sauté over medium heat until the onion is soft and translucent.
- Add the chicken, garlic, ginger, coriander powder, chilli powder and cook for about 5 – 10 minutes or until the chicken is cooked. Stir frequently.
- Add the red peppers, mange tout, Thai curry paste, lime juice, and brown sugar if using and stir to combine.
- Reduce the heat to medium, and allow mixture to gently boil for about 5 minutes, or until liquid volume has reduced as much as desired and thickens slightly. You want the veggies to remain crisp.
- Add the coconut milk and cook gently for another 5 minutes.
- Taste for seasoning and add additional curry paste, and salt if needed.
- Garnish with chopped coriander and serve immediately with Jasmine Rice.
