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Thai red chicken curry
4.5 17 ratings
Prep. 15 min
Total 30 min
2 portions
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Ingredients

  • Thai red curry paste (see Tips)
    40 - 50 g
  • coconut milk
    200 g
  • canned bamboo shoots drained
    130 g
  • cornflour
    1 tbsp
  • fresh kaffir lime leaf
    1
  • skinless chicken thigh fillets cut into slices (1 x 6 cm)
    300 g
  • palm sugar or light brown sugar
    10 g
  • fish sauce
    1 tbsp
  • frozen green peas
    50 g
  • broccoli cut into florets
    50 - 100 g
  • fresh Thai basil leaves only, plus extra, to garnish
    10
  • fresh long red chilli thinly sliced, to garnish

Difficulty

easy

Nutrition per 1 portion

Sodium 1147.8 mg
Protein 29.8 g
Calories 2071.5 kJ / 495.1 kcal
Fat 27.9 g
Fibre 4.6 g
Saturated Fat 17.5 g
Carbohydrates 25.7 g

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