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Ruth's Thai Chicken Curry (Red)

Hi All,

I have had a few requests to share this recipe :) I have been adapting this dish for a little while now, so it's ready to share and according to MrW it's up there with the dishes he has when he is abroad so a tick for this one! I also have gotten a good balance of flavours into this dish so the boys happily gobble it down...not to hot but with plenty of flavour.  This is the closest thing I get to make to a stirfry since MrW has quite a strong aversion to stirfry's!

It's a nice Clean Eating recipe as well, if you are lower carb just leave out the rice noodles as the stack load of vege's contribute to your carb intake, or if you prefer serve with Jasmine Rice :) I use the Exotic range for my Asian ingredients which I find in our local supermarket in the international section.

RUTH'S Red Thai Chicken CURRY

1pkt Rice Noodles
2tbsp Coconut Oil/Sesame Oil/Olive Oil
500gms Skinless Chicken Breast or Skinless/Bonless Chicken Thighs cut into cubes
1 Red Onion cut into Wedges
3 cloves of Garlic sliced
2 - 2 1/2 tbsps Red Curry Paste
1tbsp Fish Sauce
1tbsp Brown Sugar or Coconut Sugar
Sliced Vegetables - Use a mix of Carrots, Courgettes, Beans, Spring Onions, Capsicum, Baby Sweetcorn (tinned version leave whole), Celery and anything else you might like
1 - 1 1/2 Can's Coconut Milk (full fat)
Juice of a Lemon

Lemon Wedges to Serve

Heat the oil in a wok/deep frypan/Electric Frypan and brown off the chicken, add in the onions and garlic when the chicken is beginning to colour.

Put your Rice Noodles onto cook following instructions - I normally boil mine for 6mins.

When the onion has softened mix through the Red Curry Paste, Fish Sauce and the Brown/Coconut Sugar.  Give this a few mins until it becomes fragrant.

Add all of the vegetables and mix everything together well. Cook for a few mins to start softening the vegetables.  Pour over your Coconut Milk and the juice of a lemon and let simmer until the sauce starts to come together. You will know when the sauce comes together as the colour deepens, the chilli oil is no longer visible and it begins to thicken.

Rinse rice noodles in fresh water to remove the starch and mix through the curry, serve into bowls with a wedge of lemon

#Cashew Nuts added with the vegetables are a nice addition, as are Prawns added with the Coconut Milk.
#Use 1 1/2cans of Coconut Milk and 2 1/2 tbsp Red Thai Curry Paste if you like it to be quite saucy otherwise 1 can of Coconut Milk and 2tbsp Curry paste will suffice.
If you like it spicier try adding extra curry paste :)

The Ingredients....

The Process.....


This post first appeared on Smell The Roses, please read the originial post: here

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Ruth's Thai Chicken Curry (Red)


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