Thai Red Coconut Curry
Perfect winter warmer. We got an unexpected cold front in Worcester earlier this month(we even had some snow!) and this was the perfect meal to warm us up #savourydish
Thai Red Coconut Curry
Perfect winter warmer. We got an unexpected cold front in Worcester earlier this month(we even had some snow!) and this was the perfect meal to warm us up #savourydish
Cooking Instructions
- 1
Roughly chop garlic, ginger and chillies.
- 2
Heat olive oil in a pan and add chopped garlic, ginger and chillies, as well as the lemongrass. Saute until fragrant.
- 3
Add curry paste and saute another 3-5 minutes over low heat.
- 4
Cut chicken into cubes and season with salt and pepper. Add to pan.
- 5
As soon as chicken is browned a bit, add fish sauce (I know it smells horrible but it makes all the difference) and coconut cream. Allow to simmer on low-medium heat until chicken is cooked through and sauce has started to reduce.
- 6
Optional: I found this little jar of roasted chilli paste and adder about a teaspoon. Really gave my sauce another layer of flavour. It smells amazing.
- 7
Season to taste, remove lemongrass and add sugar snap peas. Stir through the lime juice.
- 8
Serve with basmati rice and fresh coriander. (And a dollop of plain yogurt if the is too much!)
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