Ingredients
3 tbsp peanut oil
500g chicken thigh fillets
diced
2 tbsp red curry paste
400ml coconut cream
2 tbsp 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
Allergy Advice
Contains Fish
Contains Gluten
Contains Nuts
Contains Shellfish
Equipment
- 1 pan
Instructions
- 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
Tip
This is a little smoother than a green curry. It seams to highlight the flavours of the vegetables better.
Tip
I like to serve this with steamed jasmine rice alongside a plate of Thai fishcakes.
Variation
You can make it spicier by adding an extra tablespoon of curry paste and some sliced red chillies.
