Thai Red Curry (Chicken)

6 Chicken Thighs, skinless
1 Onion, chopped
1 Can Light Coconut Milk
45g Aroy-D Red Curry Paste
3 tbsp Fish Sauce
1 tbsp Palm Sugar
3 tbsp Olive Oil
1/4 Organic Vegetable Broth
1/5lb Green Beans

For a healthier version, use chicken breasts rather than thighs or you can use catfish (a favorite version in our house). Of course, you can make this as a vegetarian meal by using Tofu instead of the chicken.

We used Aroy-D curry paste as we really like it, but obviously you can use whatever paste you prefer. The serving size for Aroy-D is 15g and the recipe on the packet says to use 45g, which is what we do as we find that the spice level is just right for us.

Fry the onion until soft then add the chicken thighs and cook until just brown.

Add the rest of the ingredients (except the Beans) and simmer for about 30 minutes, until the chicken is cooked through and will come off of the bone easily.

Take the chicken thighs out of the curry and take the meat off of the bone.

Add the meat back to the curry, add the beans and cook for a further 10 minutes.

Serve with steamed brown rice.

Garnish with juliened Kaffir Lime Leaves and Thai Basil

Serving Size: Makes 4 servings

Serving Size: Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user GURKHADAVE.