Thai red chicken curry #helpfulcook

Name: Thai red chicken curry #helpfulcook
Yield: 4 - 5 servings
Cuisine: British
Ingredients: 8 Chicken thighs; Thai red curry paste x 8 deep tbls; 3 cloves Garlic; 1 tbls Ginger - paste; 1 tbls Lemon grass; 1 Yellow pepper; 1 Brown onion; 4 tbls Sweet sugar; 800 ml Coconut milk; 200 ml Water; Milk x 200 ml (to taste); 180 g Green beans; Coriander x rough hand full; 2 Red finger chillies; 1 tbls fish sauce

Ady @adev0541

Ras Al Khaimah.... To The North Of Dubai

A mix of recipes and a nice spicy dish...

Ady @adev0541

Ras Al Khaimah.... To The North Of Dubai

A mix of recipes and a nice spicy dish...

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Ingredients

Chop up

4 - 5 servings

8Chicken thighs
Thai red curry paste x 8 deep tbls
3 clovesGarlic
1 tblsGinger - paste
1 tblsLemon grass
1Yellow pepper
1Brown onion
4 tblsSweet sugar
800 mlCoconut milk
200 mlWater
Milk x 200 ml (to taste)
180 gGreen beans
Coriander x rough hand full
2Red finger chillies
1 tblsfish sauce

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Steps

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1

Chop up the bell pepper, onion and green beans.
2

Fry up the peppers and onions for 5 mins
3

Fry the garlic and ginger for 2 - 3 mins before adding curry paste. Heat for 2 mins then add the coconut milk and heat through
4

Once the sauce has started to bubble add the green beans, onion and pepper along with a spoon full of lemon grass. You can now add water and milk if needed to thin out the sauce and cool it down if needed. Add fish sauce and sugar to taste.
5

Fry up the thinly diced chicken then add to the mix throwing in corriander to taste.
6

Simmer for 10 mins and serve up. cutt up some red chillie and additional corriander.