Thai Red Curry - Chicken
Servings: 4
Calories: 453kcal
Print
Pin
Rate
A delicious blend of aromatic spices with coconut milk together with chicken thighs. Easy and packed full of flavour
Ingredients
- 600 g Chicken thigh fillets Skinless & boneless
- 1 tbsp Olive Oil
- Salt & Black Pepper
- 2 Cloves Garlic Peeled and chopped finely
- Thumb fresh ginger Peeled & grated
- 400 ml Light Coconut Milk
- 2 tablespoons Thai Red Curry Paste
- 2 Teaspoons Brown Sugar
- Fresh Coriander Handfull
- 1 Juice of one Lime And wedges for decoration
- 1 Red Chilli Slices for garnish - OPTIONAL
Instructions
- Take a large ovenproof dish - one that you can use on the hob
- Add your olive oil and then your chicken thighs and Salt & pepper each thigh
- Fry for 5-6 minutes on one side (the messy side ha ha) , moving around occasionally
- Add your garlic, ginger and red curry paste and swirl around and turn over your thighs and fry for a further 5-6 minutes - you are looking for colour on your chicken thighs
- Next add your light coconut milk and brown sugar and give it a stir
- Bring to a boil and then simmer for 35 minutes stirring occasionally. Make sure your chicken is cooked through
- Finally add the juice of your lime and a good handful fresh coriander leaves. Fir garnish you can add more coriander leaves and maybe a slice or two of fresh chilli
- Serve
Notes
*** Nutritional Information is approximate and thus intended as a guide
Nutrition
Nutrition Facts
Thai Red Curry - Chicken
Amount per Serving
Calories
453
% Daily Value*
Fat
35
g
54
%
Saturated Fat
13
g
81
%
Trans Fat
0.1
g
Polyunsaturated Fat
6
g
Monounsaturated Fat
13
g
Cholesterol
147
mg
49
%
Sodium
187
mg
8
%
Potassium
333
mg
10
%
Carbohydrates
8
g
3
%
Fiber
1
g
4
%
Sugar
3
g
3
%
Protein
25
g
50
%
Vitamin A
1307
IU
26
%
Vitamin C
6
mg
7
%
Calcium
32
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.