Thai coconut chicken curry

Ingredients

  • 2 Tbsp your choice of oil in the pan

  • 700g skinless chicken breast, cut into

    bite size pieces

  • 1 red onion, diced

  • 1 red capsicum, sliced

  • 1 medium courgette, cut lengthwise and then in half again

  • 1 can coconut milk

  • 1 Tbsp fish sauce

  • 4 garlic cloves, crushed

  • 1 tsp finely grated ginger root

  • 2 Tbsp red curry paste

  • 1/2 lime, juiced

  • Fresh basil leaves to garnish (optional)

Directions

Heat oil over medium heat. Add the onion, capsicum and courgette and cook until almost tender. Push them to the side a bit and add the chicken to the pan. Cook the chicken until there’s still a bit of pink (so it’s not over cooked) and then add coconut milk, fish sauce, garlic, ginger and red curry paste and combine. Simmer until the chicken is cooked through (take a piece out and check it’s not pink) and the veges are tender. Remove from the heat and squeeze in the fresh lime juice and stir. Serve on top of brown rice, add fresh basil leaves to the top to garnish. Yum!

Tips: This is a mild curry. To crank up the heat, add another teaspoon of red curry paste. If you don’t have fresh herbs, swap out the fresh ginger and garlic for dried spices. Use pinch ground ginger, and 1/2 tsp garlic powder instead. A super easy recipe, prep and cook time in under 30 mins!  Enjoy.

DinnerSarah Martellichicken, curry