Recipes
![Thai Red Curry by Chelsea Goodwin]()
Thai Red Curry by Chelsea Goodwin
Energy
146 cals
Protein
15 g
Carbs
10 g
Fat
5 g
Calculated automatically based on ingredients
Ingredients
- 2 Tbs Vegetable Oil
- 1 Can Maesri Red curry paste (or other brand paste)
- 4 Cloves garlic, crushed
- 1 Tbs ginger, grated
- 2 and a 1/2 x 400ml cans coconut cream
- 1 Tbs fish sauce
- 1 Tbs brown sugar (can use white)
- 1 Tbs fresh lime juice
- 1/3 Bunch coriander- stems finely chopped, leaves for garnish
- 500g Chicken breast or thigh, thinly sliced
- 300g Pumpkin, chopped into small cubes
- 2 Large carrots, sliced
- 200g Green beans chopped into 3 cm pieces
- 1 Zucchini halved lengthways then sliced
- Lime
- Chilli and coriander for garnish
Directions
1
Heat oil over medium high heat in large wok or frypan then add in paste, garlic and ginger. Stir for 2 minutes.
2
Add 1/2 can of coconut cream to paste mixture and cook, stirring for about 2-3 minutes until the liquid has visibly reduced.
3
Pour in 1 and a half cans of coconut cream (you should still have at least 1/2 can remaining), then add fish sauce, lime juice sugar and chopped coriander stems (if using) and bring to a gentle boil.
4
Add pumpkin, carrot and chicken, reduce heat to medium low and simmer for about 10-15 minutes or until pumpkin is tender.
5
Add zucchini and beans and cook for another few minutes or until vegetables are cooked to your liking. Taste to check spice level and add more coconut cream for a milder curry.
6
Garnish with coriander leaves, chilli or lime wedges- serve with rice.
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