Thai red curry recipe

  • Serves 4
  • 10 mins to prepare and 30 mins to cook
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Customer recipe by Matt Dawson
Added 75 months ago

Heat a large frying pan, add the oil, followed by the onions and red pepper and cook until soft but not brown.
Add the curry paste and stir fry for 2-3 minutes.
Next add the diced chicken and cook stirring until the chicken has changed colour and is sealed. This will take about 5 minutes.
Pour in the coconut milk and half the stock and the fish sauce.
Bring the mixture up to a simmer, and continue to cook for approximately 20 minutes until the chicken is cooked through. Depending on the thickness of the sauce you may need to add a little more stock. Alternatively, you can go for a fuller coconut cream texture and flavour and use additional coconut milk.
Add the chopped coriander, and serve with your choice of rice.

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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  • 2 tbsp - olive oil
  • onions, finely sliced
  • red pepper, deseeded and cut into pieces
  • 3 tbsp - red Thai curry paste
  • chicken breasts, cut into bite sized pieces
  • 400ml can - coconut milk
  • 150ml (¼pt) - vegetable stock
  • 1 tbsp - nam pla (fish sauce)
  • handful - fresh coriander leaves, roughly chopped
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