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The ingredients needed to prepare Thai Red Coconut Curry:
- You need Garlic
- Take Large Piece of Ginger
- Use Lemongrass
- Provide Red Chillies
- Get Olive oil
- Provide Thai Red Curry Paste
- You need Fish Sauce
- Prepare Coconut Cream
- Provide Chicken Fillets
- You need Sugar Snap Peas
- Get Lime Juice
- Take Fresh Coriander
- You need Salt
- Prepare Pepper
- Take Basmati Rice
Steps to make Thai Red Coconut Curry:
- Roughly chop garlic, ginger and chillies.
- Heat olive oil in a pan and add chopped garlic, ginger and chillies, as well as the lemongrass. Saute until fragrant.
- Add curry paste and saute another 3-5 minutes over low heat.
- Cut chicken into cubes and season with salt and pepper. Add to pan.
- As soon as chicken is browned a bit, add fish sauce (I know it smells horrible but it makes all the difference) and coconut cream. Allow to simmer on low-medium heat until chicken is cooked through and sauce has started to reduce.
- Optional: I found this little jar of roasted chilli paste and adder about a teaspoon. Really gave my sauce another layer of flavour. It smells amazing.
- Season to taste, remove lemongrass and add sugar snap peas. Stir through the lime juice.
- Serve with basmati rice and fresh coriander. (And a dollop of plain yogurt if the is too much!)
A simple and quick spicy Thai Red Coconut Curry with Chicken dish that is healthier and tastier than take-out. When I am short on time, curry is one of the first things I think about making since it comes together in minutes but tastes like it has been cooking all day. This easy red Thai coconut curry dish features light coconut milk, eggplant, tofu, bell pepper, onion, and Asian-inspired seasonings for a flavorful dinner idea. This version of Thai curry is made with light coconut milk and has a third of the calories and fat. For a milder taste, substitute green or yellow.
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