Thai Red Chicken Curry

The combination of lemongrass, coconut, coriander and chillis combine to give a spicy-but-clean flavoured curry. Learn how to make Thai Red Curry paste too!

Serves: 4 Print Favorite

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Ingredients

500 g (16 oz) chicken breast, cubed.
400 ml (14 fl oz) coconut milk
1 portion of homemade Red Curry Paste (see below) or 2 tbsp of commercial paste.
1 red capsicum, deseeded and sliced
1 tomato, diced
¼ tsp cinnamon powder
2 kaffir lime leaves (or bay leaves)

For the Red Curry Paste

½ cup fresh coriander
2 tbsp Thai fish sauce
1½ tbsp chopped lemongrass or paste
2-3 cm (1″) piece of ginger, chopped
1 shallot, sliced
2 garlic cloves, sliced
2 tsp coconut milk
2 tsp lemon or lime juice
1 tsp tomato purée
4 red thai chillis, chopped
½ tsp sugar
¼ tsp cinnamon powder
¼ tsp coriander powder
¼ tsp ground pepper
Fresh coriander and fresh basil to garnish

Instructions

Prepare the Red Curry paste by mixing all the paste ingredients into a herb chopper or food processor. Process to a smooth paste.
Place the coconut milk in a pan. Add the curry paste, kaffir lime leaves, cinnamon and tomato and bring to the boil.
Once the sauce starts to boil add in the chicken, cover and simmer gently for 15 minutes.
Remove the chicken from the sauce and put to one side. Add the red capsicum to the sauce and simmer for 5 minutes.
Add the chicken back into the sauce and cook gently for 5 minutes before serving.

Titli's Tips

Garnish with a little chopped coriander and chopped basil. Serve this dish with some sticky jasmine rice.

Nutrition Facts

Amount Per Serving % Daily Value

Calories 413 20%

Calories from Fat 253

Total Fat 28.2g 43%

Saturated Fat 22.7g 113%

Unsaturated Fat 2.8g

Amount Per Serving % Daily Value

Total Carbohydrate 12.4g 4%

Dietary Fibre 3.9g 15%