I went out for a Thai meal with some friends on Saturday night.
My Thai Red Chicken curry was so delicious that I thought I should try and recreate it and share it with you.
Many people think that curries are bad for you but they can be very healthy. Coconut Milk is very healthy as it’s full of those essential good fats!
This recipe includes coconut milk (good fats), lots of chicken (protein), loads of fresh veg and some fruit (carbs)
You can serve this on it’s own and eat as a soup or you could serve it with brown rice. It is also really delicious with a sweet potato.
– 1 can Coconut Milk
– 2 Large Chicken breasts
– Green Beans
Cook the chicken in a pan, add the curry paste and cook for a couple of minutes with a tablespoon of Coconut Milk. Add all the veg/fruit except the spinach and cook for a couple of minutes. Throw in the rest of the coconut milk, stir occasionally and cook until it’s piping hot. Add the spinach and stir until it’s mixed in nicely. The curry is now ready to be served!
To make the curry paste – this will make 4 portions and can be frozen for 2 months.
4 medium red chillies 4 level teaspoons of Coriander Seeds 2 level teaspoons of Cumin Seeds 2 stems lemon grass, trimmed and chopped 4 level teaspoons of grated fresh ginger 4 Shallots 6 cloves of garlic grated zest and juice of 2 limes 2 level desert spoons of hot paprika
Split the chillies in half and take out the seeds Add the coriander and cumin seeds to pre heated pan – toss them around to roast them for 5 mins Crush them in a mortar until they turn to powder Put all the ingredients into a food processor and mix them into a coarse paste – Curry paste – DONE!
Result – a beautiful Thai Red Chicken Curry!
I hope you enjoy this recipe as much as I have!