Spicy Creamy Thai Chicken Curry
LEVEL
EASY
TIME
2 HRS 15 MIN
SERVES
4
NUTRITION
1 tbsp. coconut oil
1 lb. (450g) chicken breast, cut into pieces
2 tbsp. Thai red curry paste
13 oz (400ml) can of coconut milk
3 tbsp. fish sauce
1.5 tsp. coconut sugar
1 yellow bell pepper, sliced
1 red ell pepper, sliced
7 oz. (200g) green beans, cut in half
2 tbs. lime juice
salt and pepper
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INSTRUCTIONS
Step 1
Heat the coconut oil in a large deep saucepan over medium-high heat and cook the chicken for 2-3 minutes until browned.
Step 2
Add in the curry paste, and mix well until the chicken is coated in the paste. Next add in the coconut milk, fish sauce and sugar, mix well.
Step 3
Add the vegetables to the pan and bring to the boil. Now, reduce the heat to low and simmer gently for 15 minutes, until the vegetables are tender.
Step 4
Once ready, taste for seasoning, and add a little more salt, pepper and fish sauce if required.
Step 5
Add in the lime juice and serve with cooked rice.
Serve with rice for a fabulous meal.
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