Ben's Easy Thai Red Curry recipe

  • Serves 8
  • 2 hrs 00 mins to prepare and 1 hr to cook
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Customer recipe by Gemma Banks
Added 75 months ago

Marinade the chicken ginger, olive oil and garlic for 2 hours.
Fry the chicken in batches for long enough to become lightly golden in colour.
Add the Thai red curry paste and coconut milk to the pan and warm through on a high heat until it becomes a more oily consistency. Reduce the heat to a simmer.
Add all the vegetables in a heavy bottom saucepan and simmer for around half an hour.
Add the basil leaves as garnish and serve with basmati or jasmine rice.

Other vegetables work equally well particularly peppers and baby sweetcorn. You might also like to add some fresh chilli for an extra kick.

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

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  • 1kg - diced chicken leg or thigh
  • 2 tsp - root ginger, peeled and grated
  • 1 tbsp - olive oil
  • garlic cloves
  • 90g jar - Thai red curry paste
  • 2 x 400ml tins - coconut milk
  • onions, chopped
  • aubergine, chopped
  • courgettes, chopped
  • spring onions, chopped
  • 1 bunch - fresh basil
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