Thai Red Curry (Chicken)

Name: Thai Red Curry (Chicken) Recipe
Yield: 4
Ingredients: 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

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Number of Servings: 4

Ingredients

6 Chicken Thighs, skinless1 Onion, chopped1 Can Light Coconut Milk45g Aroy-D Red Curry Paste3 tbsp Fish Sauce1 tbsp Palm Sugar3 tbsp Olive Oil1/4 Organic Vegetable Broth1/5lb Green Beans

Directions

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.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving