Thai Red Curry with Chicken

• servings: 8 servings
• active time: 5 minutes
• total time: 25 minutes

Ingredients

1 quantity Thai Red Curry Paste

2 large garlic cloves (, minced)

2 tsp fresh ginger (, finely grated)

1 cup (250 ml) chicken broth/stock

1 can coconut milk (full fat!)

1 tbsp brown sugar

2 tsp fish sauce (, plus more to taste)

6 chicken thighs

4 Thai Eggplant

1 Red bell pepper

3 Bok Choy

1 oyster mushroom

12 Thai basil leaves

Juice from 2 limes

Directions

Open coconut oil. Cook the coconut fat in a large heavy based skillet over medium high heat.

Add onions and cook until fragrant. Once slightly translucent, add ginger and garlic. Cook for about a minute, then add a full can of red curry paste. Incorporate the veggies and paste together.

Add chicken and stir to coat the chicken in the veggie/curry paste. Cook for 6 minutes, stirring occasionally.

Add coconut milk, lime leaves, sugar and fish sauce.

Spread chicken out, bring to simmer, then turn heat down to medium. Simmer for about 8- 10 minutes or until Sauce reduces, the chicken is cooked and the sauce is almost at the thickness you want. Add in the rest of the veggies.

Do a taste test. Add more fish sauce (or even shrimp paste) to add more saltiness, sugar for sweetness.

Serve over jasmine rice, garnished with fresh red chilli slices and fresh coriander/cilantro leaves, if desired.

Nutrition

• Calories: 530 kcal