Quick Thai Chicken Curry

Name: Quick Thai Chicken Curry
Prep time: 20 min
Cook time: 40 min
Total time: 40 min
Yield: 2 portions
Ingredients: 1 garlic clove; 25 - 50 g onions; ¼ - ½ tsp fine sea salt; 20 g oil; 25 - 50 g Thai red curry paste; 100 g coconut milk; 100 g water; 200 g waxy potatoes; 50 g carrots; 10 g fish sauce; 1 tsp sugar; 1 - 2 makrut lime leaves; 300 g chicken breasts, skinless; 75 g frozen green peas; 2 - 3 sprigs fresh coriander

4.5 10 ratings

Prep. 20 min

Total 40 min

2 portions

Ingredients

garlic clove
1
onions to taste
25 - 50 g
fine sea salt to taste
¼ - ½ tsp
oil
20 g
Thai red curry paste to taste
25 - 50 g
coconut milk
100 g
water
100 g
waxy potatoes (e.g. Charlotte, Jersey royals), peeled, cut in bite-sized pieces
200 g
carrots cut in bite-sized pieces
50 g
fish sauce
10 g
sugar
1 tsp
makrut lime leaves
1 - 2
fresh makrut lime leaves
chicken breasts, skinless diced (3 cm)
300 g
frozen green peas
75 g
fresh coriander leaves only, for garnishing
2 - 3 sprigs