Recipe Cuisine: Thai
Theme: Soul Spicy
Thai Red Curry with Chicken
By: Peta Spring
Ingredients
- 1 Tbsp coconut oil
- 3 Tbsp red curry paste
- 1 can coconut milk
- 2 cups chicken stock
- 3 carrots, peeled & chopped
- 4 potatoes, chopped
- 2 red onions, chopped
- 2 Bok Choy, chopped
- 2 chicken thighs, chopped
- 1 Tbsp fish sauce
- 1 tsp salt
- 2 tsp sugar
- Coriander & lime & roasted peanuts for garnish
- Cooked jasmine rice
Product used in recipe
- VALCOM - CURRY PASTE RED
- SQUID BRAND - FISH SAUCE
Method
- Cook curry paste in oil
- Add coconut milk & stock. Then add potatoes and cook till halfway tender
- Add all other ingredients except garnish
- Serve over rice, garnish as desired
