Thai red chicken curry

Thai red chicken curry

4.6 496 ratings

Prep. 15 min

Total 30 min

4 portions

Ingredients

Thai red curry paste
80 - 100 g
coconut milk
400 g
canned bamboo shoots cut into slices
220 g
cornflour
2 tbsp
fresh kaffir lime leaves
3
skinless chicken thigh fillets cut into slices (1 x 6 cm)
600 g
palm sugar or light brown sugar
30 g
fish sauce
2 tbsp
frozen green peas
100 g
broccoli cut into florets
100 - 200 g
fresh Thai basil leaves only, to taste
20
fresh long red chilli cut into thin slices, for garnishing

Nutrition per 1 portion

Calories 479.8 kcal / 2015.3 kJ

Protein 34.9 g

Fat 30.1 g

Carbohydrates 14.2 g

Fibre 8.8 g

Saturated Fat 16 g

Sodium 1158.9 mg

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Also featured in

The Basic Cookbook 183 Recipes
Australia and New Zealand

The Basic Cookbook 120 Recipes
Australia and New Zealand

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