Thai Red Curry


I love Thai curries, they're actually pretty easy and relatively quick to make. So often restaurant versions can be disappointing, but I think this one is pretty good plus you can adapt it to incorporate the vegetables you like and leave out the chicken to make it vegan. Why not double the portion and freeze the leftovers for another meal?


Serves 4

Ingredients - curry paste:


2 shallots, chopped

3 tbps coconut oil

1 garlic clove, chopped,

1 red chilli, chopped

2cm fresh ginger, chopped

1 lemongrass stalk, chopped (remove the woody outer first)

1 tsp turmeric

1 tsp cumin

1 lime leaf

1 tsp coriander




Ingredients for the main curry:


500g chicken breast, diced

1/2 small squash

1/4 small cauliflower

1 and 1/2 tins of full fat coconut milk

8 baby corn

1/2 red pepper, chopped into small pieces

2 lime leaves

1 tbsp fish sauce (or swap for tamari if vegan)

1 tbsp coconut oil

1 tbsp olive oil

Coriander leaves (handful)

Salt & pepper to season


Note: You can swap the vegetables here for mange tout, potatoes or aubergine which are the more traditional Thai curry vegetables, but I wanted to try something more seasonal and they work really well.


Method:


Start by roasting your squash, cauliflower and pepper for the main curry. Pre-heat your oven to 200 degrees centrigrade. Chop your vegetables into bite size pieces, season and drizzle over the olive oil. Cook for around 30 minutes, or until they are softened and slightly golden, but not burnt. Leave on one side once done.


Whilst they are cooking make the curry paste. Add all the ingredients to a food processor and blend until smooth.


Heat the coconut oil in a large pan on the hob over a medium heat. When it's hot add the curry paste and cook for about 5 minutes, stirring so it doesn't catch. Add in the chicken and cook for around 8 minutes or until the chicken is cooked through. Then add in the coconut milk, fish sauce (or tamari), the lime leaves, baby corn and roasted vegetables. Season with salt and pepper. Bring to the boil then turn it down to simmer for 10 minutes.



Serve with brown rice or quinoa and garnish with the coriander leaves. I ate the leftovers with some vegetable mash (swede and a little potato), that was also lovely!



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