- Prep time
- 10
- Cook time
- 20
- Skill level
- Low
- Serves
- 4
If you're short on time and need to feed a crowd, this quick Thai red curry with chicken is the perfect option. You can easily vary the heat level to suit your taste.
This recipe from Chelsea Goodwin comes in at under $2.50 per serve.
Tips:
- Use quick cooking seasonal vegetables to keep costs low and the cook time down. I recommend a combination of green beans, capsicum, zucchini and thinly sliced carrot. If using slower cooking vegetables such as pumpkin, chop into small cubes and cook a little longer if necessary.
- Store leftovers in the fridge for three days and freeze for up to one month. Reheat in the microwave or on the stovetop. Any leftover curry paste can be frozen for up to one month.
- Cook the recipe as written for a medium curry. If you prefer a milder curry, start with 1-2 Tablespoons of paste. If you use a different brand of paste, heat will vary.
Ingredients
Method
- 1.Heat the oil in a large frying pan, wok or pot over medium-high heat then add the curry paste, crushed garlic and ginger (if using). Stir for a minute.
- 2.Add half a tin of coconut cream to the paste mixture and cook, stirring for about 2 minutes or until the liquid has reduced by about a third.
- 3.Pour in the remaining coconut cream then add the sugar, fish sauce and lime juice. Bring to a simmer.
- 4.Stir in the thinly sliced chicken and vegetables. Reduce heat to medium-low and simmer, partially covered, for about 15 minutes or until the vegetables are tender and the chicken is opaque.
- 5.Taste to check spice level. Add additional coconut cream or some chicken stock for a milder curry. Add a little more lime juice, sugar or fish sauce to balance the flavour if needed.
- 6.Serve with steamed rice, and garnish with coriander leaves or lime wedges
Posted