Thai Red Curry
Ingredients
- 3 Chicken Breasts (diced)
- 1 White Onion (diced)
- 1 Red Pepper and 1 Yellow pepper (sliced)
- 3 Carrots (sliced)
- 2 tbsp Thai Red Curry Paste
- 1 can Coconut Milk
- 2 tsp Garlic Puree
- 1⁄4 tsp Ginger
- 1 1⁄2 tsp Brown Sugar
- 1 tbsp Soy Sauce
- Fresh lime Juice
- Rice
- 1 tbsp Olive Oil
- Salt to season
Method
- Heat 1 tbsp of oil in a frying pan, add diced chicken and reduce to medium heat. Fry until chicken is browned and white in the middle
- Add the onion, and a sprinkle of salt and cook for 5 minutes.
- Add the ginger, garlic, peppers and carrots. Cook for 5 minutes.
- Add Thai Red Curry Paste and cook for a further 2 minutes
- Add coconut milk, 120ml water and sugar. Bring the mixture to a simmer and reduce heat, cook for a further 10 minutes until veg has softened.
- Bring a pan of water to the boil. Add rice and cook for 10-12 minutes or until rice is tender.
- Drain rice. Remove curry from heat, add soy sauce and lime.
- Split into 4 portions and enjoy!