Thai Red Curry

Ingredients

• Chicken thigh, 650g
• 2 tablespoons of olive oil
• One small onion
• Three garlic cloves
• Half a jar of Valcom Thai Red Curry paste
• One 400g can of light coconut milk
• Chopped coriander
• Chopped spring onion
• Squeeze of lime juice
• Chopped shallots
• Teaspoon of fish sauce
• Seamed Pak choy
• Jasmine rice

Method

1. Heat oil and fry the chopped onion and garlic in oil..Add curry paste and cook until fragrant. Add half of the coconut milk and cook for 5 mins until sauce thickens. While you are doing this cook the rice to your desired method.
2. Add chopped chicken and cook on high for 3 mins..Then add the rest of the coconut milk, the fish sauce and simmer for 10 mins.
3. While the curry is cooking, steam the pak choy for two minutes in the microwave. Chop the spring onion and coriander and, if desired, red chilli.
4. Serve curry and rice with the Pak choy, spring onions, coriander and a squeeze of lime juice.

Product used in recipe

• VALCOM - VALCOM CURRY PASTE RED