Thai Red Chicken Curry With Coconut |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A super easy, super tasty curry without the need for lots of spices. Prepared and cooked in 30 mins. This makes a good party dish. We serve this with pomegranate rice (pomegranate not in season when I took the photo). A few fried pineapple slices and sliced banana turn this into a real tropical taste sensation. Ingredients:
3 lbs skinless chicken, and cubed |
45 g thai red curry paste |
2 cups coconut milk |
1 cup water |
1/2 cup grated coconut (or 1/2 cup dessicated coconut soaked in milk) |
1 chicken stock cube |
2 tomatoes, quartered |
Directions:
1. In a large pan mix the coconut milk with the curry paste and water, Bring to the boil, reduce heat to simmer, and, add the chicken pieces.
2. Cook for 20 mins or till chicken is cooked, add the tomatoes and the grated coconut. Cook for 2 minutes.
3. Serve.
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