Red Thai Curry
Comforting and warming
You will need:
- 1 tbsp Zaytoun Olive Oil
- 1 tbsp True Origin Red Curry Paste
- 2 Chicken Breasts (diced)
- 1 Onion
- Coriander
- 1 Red Chilli
- 1 Can Coconut Milk
- 1 Red Pepper
- 300ml Chicken Stock
- True Origin Salt & Pepper
- Kilombero Rice to serve
Method:
- Heat the olive oil in a large pan over medium heat. Add the onion and cook for 3–4 minutes until softened.
- Stir in the red curry paste and cook for 1 minute to release the flavours.
- Add the diced chicken and cook for 5–6 minutes until sealed on all sides.
- Stir in the red pepper, then pour in the coconut milk and chicken stock. Season lightly with salt and pepper.
- Bring to a gentle simmer and cook for 15 minutes, until the chicken is cooked through and the sauce has thickened slightly.
- Add the sliced red chilli for extra heat (optional).
- Finish with a sprinkle of fresh coriander before serving.
- Best served with Kilombero rice or warm naan bread