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- Thai red curry with chicken
Thai red curry with chicken
Nutrition facts per serving:
- Energy in kcal about 429
- Fat about 20g
- Carbohydrates about 20g
- Protein about 40g
This is needed
This is needed
for 4 people
Chicken
- 600 g chicken breasts, cut into approx. 3 cm cubes
- 2 tbsp oyster sauce
Curry sauce
- 1.5 tbsp red curry paste
- 1 stick lemongrass, finely chopped
- 1 tsp cane sugar
- 1 tbsp oyster sauce
- 4 dl coconut milk
Vegetables
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- 150 g sugar snap peas, cut lengthwise into thin strips
- a little salt
- 0.5 bunch coriander, torn into pieces
- 1 carrots, sliced
- 1 pack baby corn cobs, quartered lengthwise
And that's how it's done
And that's how it's done
Chicken
Place the diced chicken in a bowl, add the oyster sauce, cover and marinate for approx. 10 mins.
Curry sauce
Bring the coconut milk to the boil in a wide-bottomed pan, reduce the heat. Add the curry paste and all the other ingredients up to and including the cane sugar, mix well.
Vegetables
Add the vegetables and the diced chicken to the curry sauce, bring to the boil. Reduce the heat, simmer for approx. 5 mins., season with salt. Serve with coriander.
