Thai red chicken and potato curry
50 min
Chicken and potatoes are braised in a spicy red curry sauce and garnished with thinly sliced red chilli peppers. Instead of chicken breasts, you can also use skinless, boneless chicken thighs.
FrédeGroot
1 person made this
Ingredients
Serves: 4
- 1 tablespoon coconut oil
- 1 onion, finely sliced
- 400ml coconut milk
- 2 tablespoons red curry paste
- 2 tablespoons Thai fish sauce (nam pla)
- 1 tablespoon light brown sugar
- 250g baby new potatoes
- salt and ground black pepper
- 500g chicken breast, skinless, in pieces
- 1 tablespoon lime juice
- 2 tablespoons freshly chopped mint
- 1 tablespoon freshly chopped basil
- 2 lemon or lime leaves, zested in strips
- 1 or 2 fresh red chillies, seeded and very thinly sliced, for garnishing
Method
Prep:5min ›
Cook:45min ›
Ready in:50min
- Heat oil in wok until it is hot; add onion and stir fry for 3 to 4 minutes.
- Pour in coconut milk and bring to the boil while stirring; mix in curry paste, fish sauce and sugar.
- Add potatoes and season with salt and pepper; cover and simmer gently for 15 minutes.
- Add chicken and simmer for 10 to 15 minutes, until chicken and potatoes are cooked through.
- Stir in the lime juice, chopped mint and basil. Serve immediately, garnished with zest and red chilli.
