Thai Red Curry
Servings: 6
Calories: 514kcal
Ingredients
- 2 ½ tsp Thai red curry paste
- 400 grams Chicken breast - Sliced
- 2 tbsp Lime juice
Vegetables
- 1 Onion - Sliced
- 1 Thai Red chili - Sliced and used as a garnish.
- 7 Garlic Cloves - Sliced
- 150 gram Green beans – Remove the stems
- 50 grams Thai Basil Leaves - Optional
Spices and Condiments
- 4 Kefir lime leave
- 40 grams Lemongrass stalks
Liquids
- 400 ml Coconut cream
- 3 tbsp Grapeseed oil
Instructions
- Sauté the ingredients: Wash the green beans and remove the stems. Slice the onions and garlic, then rinse and cube the chicken. Sauté the chicken in cooking oil for 6 minutes until caramelized. Add Thai red curry paste, onions, and garlic, mixing well to release the oils. Pour in half of the coconut cream and simmer for 2 minutes on high heat.
- Add the protein: Add chicken, 1/2 cup of water, the remaining coconut cream, lime juice, kefir lime leaves, and lemongrass. Stir in green beans and red chili. Reduce the heat to medium-low and simmer for 20 minutes with the lid on, ensuring the chicken cooks through while the vegetables remain crisp.
- Serve: Remove the kefir lime leaves before serving. Enjoy with Thai jasmine rice, garnished with lime slices for added flavour.
Nutrition
Calories: 514kcal | Carbohydrates: 66g | Protein: 14g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 34mg | Sodium: 731mg | Potassium: 341mg | Fiber: 4g | Sugar: 58g | Vitamin A: 516IU | Vitamin C: 8mg | Calcium: 31mg | Iron: 1mg