Thai Red Chicken Curry

A simple red curry made from my Thai Red Curry Paste. I’ve used this to stuff one of my favourite home grown mini-pumpkins, and served it with coriander rice.

Cooking Time – approx 30 minutes

Serves 2

Ingredients

• 1 tbsp Vegetable Oil
• 1 portion Thai Red Curry Paste
• 2 Chicken Breasts, sliced
• 1 Onion, sliced
• 2 oz Mushrooms, sliced
• 1 Red Pepper, sliced
• 200 ml Coconut Milk
• 1/2 pt Water
• Handful of Coriander Leaves, chopped

Method

• Heat the oil in a wok or frying pan and add the curry paste, Fry for 2-3 minutes, stirring continuously.
• Add chicken and stir fry for another 2 minutes, before adding onions & mushrooms
• Cook for another 2-3 minutes, then add pepper. Fry for another 2 minutes.
• Add coconut milk and water, bring to the boil and simmer for 10-15 minutes
• Stir in the coriander leaves and serve with rice or noodles