Thai red chicken curry

Serves:

Ingredients

• 3 tbsp peanut oil
• 500g chicken thigh fillets, diced
• 2 tbsp red curry paste
• 400ml coconut cream
• 2tbsp fish sauce
• 1 tbsp brown sugar
• 1 cup water
• 2 baby eggplants, sliced
• 1/2 red capsicum, sliced
• 1/2 green capsicum, sliced
• 20 green beans, sliced
• 1 cup bean sprouts

Method

In a pan, fry the diced chicken in hot peanut oil to seal and add curry paste.

Fry for 2 minutes and add the coconut cream, brown sugar and fish sauce.

Add 1 cup of water and bring to a slow simmer.

Toss in all the vegetables except for the bean sprouts. Simmer for 10 minutes.

Stir in bean sprouts just before serving.

Notes

• This is a little smoother than a green curry. It seams to highlight the flavours of the vegetables better. Even my children will have this curry.
• You can make it spicier by adding an extra tablespoon of curry paste and some sliced red chillies.
• I like to serve this with steamed jasmine rice alongside a plate of Thai fishcakes.
• This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.

Serving Suggestions

Note