Thai Red Curry Chicken
Low Carb Curry - A great staple!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
- Heat the oil in a large saucepan over a medium heat and fry the ginger and garlic paste and onion for 3 mins.
- Add the curry paste, sizzle for a few secs, then pour in the coconut milk.
- Bring to the boil, reduce to a simmer, stir a little and wait for the oil to rise to the surface.
- 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!)
- 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.
- Bring to the boil, take off the heat and add the Thai basil.
- Add the beans, stir well, and cook for about 5 minutes, or until tender. ( I microwaved for 1 minute first!)
- Spoon the curry into four bowls and top with the chili, ginger matchsticks and a few extra basil leaves.
- 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