Ingredients
Method
- 3 Tbsp Thai Red Curry Paste
- 200ml Light Coconut Milk
- Green Beans
- Baby Corn
- Chicken Thighs
- Mushrooms
- Coriander (handful)
- Red Chilli (to taste / garnish)
- 3 cloves of crushed Garlic
- Thumb size piece of Ginger, grated
- 3 tsp Fish Sauce
- 2 tsp Golden Sugar
Method
- Heat 2 Tbsp olive oil in a large high sided pan or wok. Add curry paste, ginger and garlic and cook for 30 seconds.
- Add coconut milk, fish sauce and sugar - bring to a simmer and cook until you achieve the desired thickness.
- Add the chicken then vegetables and leave to simmer for 15-20 minutes until the chicken is cooked through. Chicken thighs won't dry out so perfect for this longer cook!
- Add chopped coriander, service with fluffy rice and fresh chilli.
60 Minutes
V - Can be Vegetarian, substitute regular fish sauce with vegetarian equivalent and remove the chicken.
V - Can be Vegetarian, substitute regular fish sauce with vegetarian equivalent and remove the chicken.