Thai Red Curry Chicken

One of the best!

Serves 4

This is one of the all time greats of Thai cuisine!  It is very easy and quick to make and a friend to all those looking for a tasty low carb meal (8gm per serve)

This recipe is suitable for 4 people, if there are only two of you, then the rest can be stored in the freezer, it will still taste awesome.

Ingredients

• 1 tbsp vegetable oil
• 1 tbsp ginger & garlic paste (or just make separately)
• 5-6 tbsp red curry paste
• 800ml coconut milk
• 1 kg of chicken thigh meat
• kaffir lime leaves (ideally fresh) – add 2 – 3 leaves
• 1 small brown onion finely chopped
• 2 tbsp fish sauce
• 1 tsp brown sugar (optional – I never used it)
• ½ small pack Thai basil or 1 teaspoon  of dried basil coriander to serve
• 1 red chili, sliced diagonally
• thumb-sized piece ginger, cut into matchsticks
• 250g (8oz) green French (round) beans, chopped into 5cm (2in) lengths
• cooked jasmine rice, to serve

Method

1. Heat the oil in a large saucepan over a medium heat and fry the ginger and garlic paste and onion for 3 mins.
2. Add the curry paste, sizzle for a few secs, then pour in the coconut milk.
3. Bring to the boil, reduce to a simmer, stir a little and wait for the oil to rise to the surface.
4. Add the chicken and lime leaves, and simmer for 12 mins or until the chicken is cooked through. (I cooked for at least 30 minutes!)
5. Add 2 tbsp of the fish sauce and a pinch of the sugar, then taste – if you like it a little saltier, add more fish sauce; if you like it sweeter, add a little more sugar.
6. Bring to the boil, take off the heat and add the Thai basil.
7. Add the beans, stir well, and cook for about 5 minutes, or until tender. ( I microwaved for 1 minute first!)
8. Spoon the curry into four bowls and top with the chili, ginger matchsticks and a few extra basil leaves.
9. Serve with jasmin or cocconut rice.

Nutrition: Per serving
Kcal 425, fat 32g, saturates 17g, carbs 8g, sugars 4g, fiber 27g, protein 27g, salt 2.4g