Thai Chicken Curry
- Serves 4 to 6 servings
- Prep time 15 minutes
- Cook time 12 minutes
Nutrition facts
Per serving: calories 387; protein 40 g; fat 10 g; carbohydrates 39 g; fibre 10 g; iron 8 mg; calcium 916 mg; sodium 929 mg
Thai Chicken Curry
Also needed
- 1 onion, chopped
- 15 ml (1 tbsp) minced ginger
Optional
- 3 green onions, chopped
- 15 ml (1 tbsp) minced garlic
Steps
- Heat a little sesame oil (untoasted) or canola oil in a frying pan or wok over medium heat. Sear the chicken pieces for 4 minutes, until they are golden-brown.
- Add the onion, ginger and garlic, if desired to the frying pan. Cook for 30 seconds.
- Add the red curry sauce and bring to a boil. Stir. Cook for 15 to 30 seconds, until curry becomes fragrant.
- Add the coconut milk, stock and kaffir lime leaves. Bring to a boil.
- Add the vegetables and let simmer for 8 to 10 minutes, until the chicken is no longer pink in the centre.
- Sprinkle with cilantro leaves and green onions before serving.
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