Thai Red Curry with Chicken



Serve 4


Ingredients you will need

600g chicken thighs fillets, cut into large chunks

300g baby potatoes, chopped

200g red onions, peeled and chopped

200g carrots, peeled and chopped

150g red curry sauce*

400ml coconut milk

1 tsp cooking oil

a handful of basil

coriander, to serve

cooked jasmine rice, to serve


Marinade

2 tbsp light soy sauce

2 tsp dark soy sauce(optional)

1 tsp salt

1 tsp garlic powder

a pinch of ground black pepper


Instruction

  1. Marinade the chicken for 30mins.

  2. Heat 1 tbsp cooking oil in a large saucepan over high heat, stir fry the chicken chunks for 3 mins until the surface is slightly browned.

  3. Add the potatoes and keep stir frying for another 3-4 mins.

  4. Turn to medium heat, add in the red curry sauce, coconut milk, red onions, carrots, simmer for 10-15 mins.

  5. Take off from heat, add the basil and stir well.

  6. Garnish with coriander and serve hot with jasmine rice.

stir fry the chicken chunks until slightly browned
add potatoes and keep stir frying
add in the red curry sauce, coconut milk, red onions, carrots
simmer for 10-15 mins
off from heat, stir in chopped Thai basil and coriander (optional)

*I used store-bought Thai red curry sauce because that’s the only red curry I can find in my local store, but do feel free to replace that with your favourite red curry paste :)


garnish with corianders
serve hot with jasmine rice :)
enjoy!

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