Thai Red Chicken Curry
If you've followed my story so far with this blog, you'll know I'm a big curry fan. Sometimes I fancy something fragrant and flavoursome rather than spicy and when that's the case, I turn to Thai curry. My version of Red Thai Curry is simple to prepare and only takes about 30 mins, so could easily be done as a midweek meal. Yes, you can make your own curry paste (I have in the past) but on this occasion it's done for me by Sainsburys (other retailers are available!)
If you have never made a Thai curry before, I think this is a great place to start. A few regular store cupboard ingredients and only a couple you might have to buy, what could be simpler.
Ingredients Serves 2
1 tbsp vegetable oil
1 onion, finely chopped
2 cloves garlic, finely chopped
1 tsp grated ginger (or puree)
3 tbsp Thai red curry paste
2 chicken fillets, diced
1/2 red pepper, finely chopped
1 can coconut milk
couple handfuls of frozen fine green beans
Heat the oil in a large, deep sided frying pan and add the onions, garlic, red pepper and ginger. Cook over a medium heat for 3-4 mins stirring occasionally.
Add in the curry paste and stir together. Cook for a further 1 min.
Add in the chicken and let it cook for 3 mins, stirring occasionally to ensure it all goes white.
At this point add in the coconut milk and bring to the boil.
Once boiling, reduce the heat to a simmer and cook for 20 mins, stirring occasionally. The sauce should have reduced down and started to thicken up.
Add in the fine green beans, stir in and simmer for a further 5 mins. If you are adding the beans in whilst still frozen, you may need to turn up the heat slightly, as there will be extra water in the pan and this will loosen the sauce. Increase the heat to medium till the sauce reduces.
Serve on a bed of whichever rice you prefer, I chose basmati. Enjoy!!