Chicken Red Thai 

Preparation Time: 10 mins

CookTime: 10 minutes

Total Time: 20 minutes

  • 1 tbsp vegetable oil
  • 1 small brown onion, chopped
  • 2 cloves garlic, chopped
  • 1 tsp grated fresh ginger
  • 2-3 tbsp Thai red curry paste
  • 1 kg chicken thigh fillets,
  • 300ml coconut milk
  • 250g green beans,
  • 1-2 tbsp fresh coriander leaves


How To: –

  • Heat oil in a large saucepan and add onions, garlic, & ginger. Cook over
    medium heat, stirring occasionally, for 3 mins. Add the curry
    paste & cook, stirring for 1 min. Add the chicken & cook,
    stirring occasionally for 2 mins.
  • Add coconut milk & bring to boil. Reduce heat & simmer
    gently, stirring for about 20 mins. Sauce should have reduced & thickened.
  • Add beans, stir well, 7 cook for about 5 min, or until tender.
    There should be enough sauce to easily coat meat. If the
    mixture is very liquid, increase heat & simmer until reduced.
    Use a spoon to remove any oil that rises to the top. Season  to taste & serve in bowls topped with handful of coriander leaves.

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