Thai Red Curry with Chicken
Course: Curries, RECIPES
Servings
2
servingsCooking time
15
minutesTotal time
20
minutesA rich, spicy red curry with juicy chicken, creamy coconut, and fresh vegetables, finished with aromatic basil.
Ingredients
1 bag ONOFF red curry paste
350 grams chicken breast cut into pieces
2 cans (320 ml) ONOFF Thai coconut cream
2 tablespoons ONOFF Spices No Fish Vegan Seasoning Sauce
1 tablespoon palm sugar
handful sliced mushrooms
3-4 fresh lime leaves or ONOFF lime leaf, cut into strips
2 red peppers, cut into rings
Directions
- Heat the coconut cream and add the contents of the bag of Thai red curry paste.
- Boil until red oil appears on the surface.
- This will take 15-20 minutes. Add the fish sauce and (palm) sugar to taste and stir well.
- Add meat or fish and cook until cooked through.
- Garnish with the lime leaves and the red pepper rings.
- Serve with steamed jasmine rice.