Thai red chicken and coconut curry recipe

• Print
• Mail

This curry recipe is medium in heat, so cook to your taste.

Preparation time: 20 minutes
Cooking time: 20 minutes
Serves 8

3tbsp vegetable oil
4 shallots, finely chopped
3tbsp Thai red curry paste
6 skinless boneless chicken breasts, cubed
4 kaffir lime leaves, rehydrated with warm water
2tsp caster sugar
2tbsp fish sauce
2 x 400ml cans coconut milk
150ml (¼ pt) chicken or vegetable stock
juice 1 lime
1 bunch fresh basil, roughly chopped
1 bunch fresh coriander, roughly chopped

1 Heat the oil in a saucepan and cook the shallots until soft. Add the curry paste and cook for 1 minute. Add the chicken and cook until browned.
2 Add the lime leaves, sugar, fish sauce, coconut milk and stock. Bring to a boil and simmer for 20 minutes. Before serving, stir in the juice and herbs.

Per serving: 545cals, 45g fat, 32g saturated fat, 7g carbohydrate

This recipe appeared in Woman & Home in May 2005