Thai red chicken curry

4.5 21 ratings

Prep. 15min

Total 30min

2 portions

Ingredients

Thai red curry paste (see Tips)
40 - 50 g
coconut milk
200 g
canned bamboo shoots drained
130 g
cornflour
1 tbsp
fresh kaffir lime leaf
1
skinless chicken thigh fillets cut into slices (1 x 6 cm)
300 g
palm sugar or light brown sugar
10 g
fish sauce
1 tbsp
frozen green peas
50 g
broccoli cut into florets
50 - 100 g
fresh Thai basil leaves only, plus extra, to garnish
10
fresh long red chilli thinly sliced, to garnish

Difficulty

easy

Nutrition per 1 portion

Sodium 1147.8 mg

Protein 29.8 g

Calories 2071.5 kJ / 495.1 kcal

Fat 27.9 g

Fibre 4.6 g

Saturated Fat 17.5 g

Carbohydrates 25.7 g

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