This Thai red curry recipe with our Supreme Chicken thighs is so easy.
Ready in just 30 minutes.
Fresh ginger and coriander adds plenty of zing, as well as beautiful colour to the dish. Best of all, you can adjust the heat to just how you like it.
1tbsp vegetable oil
1 small onion, finely chopped
2 cloves garlic, chopped
1tsp grated fresh ginger
2-3tbsp Thai red curry paste
1kg SUPREME chicken deboned chicken, cut into pieces
300ml coconut milk
250g green beans, chopped
1 packet of mushroom
1-2tbsp fresh coriander leaves
Method
- Heat the oil in a large saucepan and add the onions, garlic and ginger. Cook over a medium heat, stirring occasionally, for 3 minutes. Add the curry paste and cook, stirring for 1 minute. Add the chicken and mushroom and cook, stirring occasionally for 2 minutes.
- Add the coconut milk and bring to the boil. Reduce the heat and simmer gently, stirring occasionally, for about 20 minutes. The sauce should have reduced and thickened by this stage.
- Add the beans, stir well, and cook for about 5 minutes, or until tender. There should be enough sauce to easily coat the meat. If the mixture is very liquid, increase the heat and simmer until reduced. Use a spoon to remove any oil that rises to the top. Season to taste and serve in bowls topped with a handful of coriander leaves, accompanied with steamed rice.
Top Tip
Vary the amount of curry paste you use depending on how spicy you like it.
supreme@rossafrica.com +260 96 7890722
