Red Curry with Chicken

Creamy Thai curry with coconut milk, red curry paste, and vegetables. Warming and full of flavor.

Servings: 4

About 30 min

Ingredients

• 500 g Chicken thigh
• 2 tbsp Red curry paste
• 4 dl Coconut milk
• 1 pcs Bell pepper
• 250 g Broccoli
• 1 tbsp Fish sauce
• 0.5 pcs Lime (juice)
• 3 dl White rice
• 1 tbsp Rapeseed oil
• 1 tsp Sugar

Method

1. Cook the rice according to the package instructions.
2. Sauté the curry paste in oil in a wok or large pan for 1 minute until fragrant.
3. Add the chicken and sear on all sides for a couple of minutes.
4. Pour in the coconut milk and let simmer for 5 minutes.
5. Add the bell pepper and broccoli and simmer for another 4–5 minutes until the chicken is cooked through.
6. Season to taste with fish sauce, lime juice, and sugar. Serve with the rice.