Thai Red Chicken Curry
Persons
4
Ingredients
- 1 tbsp vegetable oil
- 500g Irvine’s Chicken Breasts, cut into strips
- 1 large onion, quartered
- 2 garlic cloves, finely chopped
- 1 red pepper, deseeded and sliced
- 300g green beans
- 1 stalk fresh lemon grass, bashed with a rolling pin
- 2 tsps fresh ginger, grated
- 165ml coconut milk
- 150ml chicken stock
- 2 tbsps Thai red curry paste
- 1 tbsp fish sauce or light soy sauce
Instructions
- Heat the oil in a wok or large frying pan and add the Irvine’s Chicken Breasts. Cook over a medium-high heat for 4-5 minutes, stirring occasionally, until the chicken is sealed and browned.
- Add the onion and garlic and cook for a further 2 minutes.
- Add the red pepper, green beans, lemon grass, ginger, coconut milk, chicken stock and red curry paste.
- Stir in the fish sauce or soy sauce and coriander.
- Bring to the boil, then reduce the heat and simmer for 20-25 minutes, until the chicken is cooked, cutting into a thick chunk to check it is cooked through. Remove the lemon grass from the sauce.
- Serve, garnished with more fresh coriander and accompanied by boiled or steamed rice or noodles. If you like things a bit spicier, you could add some sliced red chilli when serving.
