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
2 tbsp light soy sauce
2 tsp dark soy sauce(optional)
1 tsp salt
1 tsp garlic powder
a pinch of ground black pepper
Marinade the chicken for 30mins.
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.
Add the potatoes and keep stir frying for another 3-4 mins.
Turn to medium heat, add in the red curry sauce, coconut milk, red onions, carrots, simmer for 10-15 mins.
Take off from heat, add the basil and stir well.
Garnish with coriander and serve hot with jasmine rice.
*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 :)