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THAI CURRY

Thai Curry

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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4 People
Course: Main Dish
Cuisine: Dairy Free, Gluten Free
Ingredients Method Notes

Ingredients
  

  • 300 g chicken cubed
  • 2 tbsp Coconut oil
  • 1 courgette cut into thin strips
  • 1 Red pepper deseeded and cut into thin strips
  • 6 spring onions chopped
  • 1/2 medium onion sliced
  • 1 inch piece ginger grated
  • 2 cloves garlic minced
  • 2 tbsp thai red curry paste (we like Thai Tastes)
  • 1 can full fat coconut milk
  • salt & pepper

Method
 

  1. Heat a wok or a large frying over a high heat. Add 1 tablespoon coconut oil and cook the chicken breast until golden brown and cooked through, this tastes about 8-10 minutes, stirring occasionally. Transfer the cooked chicken on to a plate and set aside.
  2. Keeping the heat high, melt the remaining tablespoon of coconut oil in the wok. Add in all the vegetables and season with salt and pepper. Cook the vegetables until starting to brown slightly on the edges, but still crisp tender, about 6-8 minutes, stirring occasionally.
  3. Add the garlic and ginger, cook for 30 seconds until fragrant. Add in the thai curry paste and stir to combine. Add in the coconut milk and stir throughly.
  4. Add the chicken back in, and cook for another few minutes until heated through. Serve with rice or cauliflower rice.

Notes

When choosing a Red Curry Paste, look for a brand that does not add extra oils or additives. Always check the ingredients first, we usually use "Thai Tastes" curry pastes which are a good healthy choice.

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