A rich and aromatic Thai red curry with tender chicken, coconut milk and fresh vegetables.
Prep 15 min
Cook 30 min
Serves 4
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500 g
Chicken breast
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3 tbsp
Red curry paste
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400 ml
Coconut milk
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1
Red pepper
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150 g
Green beans
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3 cloves
Garlic
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1 tbsp
Fish sauce
-
1
Lime
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1 handful
Fresh coriander
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1
Slice the chicken breast into thin strips and season lightly with salt and pepper.
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2
Heat a tablespoon of oil in a large saucepan over medium heat and fry the red curry paste for 1–2 minutes until fragrant.
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3
Add the garlic and stir continuously to prevent it from burning.
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4
Pour in half the coconut milk and stir until the curry paste fully dissolves into the sauce.
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5
Add the chicken and cook for 5–6 minutes until sealed on all sides.
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6
Add sliced red pepper and green beans and cook briefly until slightly softened.
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7
Pour in the remaining coconut milk and add fish sauce.
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8
Simmer gently for 15 minutes until the chicken is fully cooked and the sauce thickens slightly.
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9
Finish with fresh lime juice and chopped coriander before serving with jasmine rice.