Saucy Thai Red Curry

This yummy and a little bit spicy curry is a quick and easy dinner for those busy weeknights!

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Today I’m keeping it simple without skipping out on flavour with this Saucy Thai Red Curry. The tender chicken and fresh red peppers make this the perfect weeknight dinner that you can throw together in just over 30 minutes, and while this is ridiculously easy it doesn’t skimp on flavour.

While it is always a good idea to do a big spice mixture and make your own curry paste it’s also a great idea to buy it and have the option of eating curry any old weeknight. I’m a fan of the Thai Kitchen Red Curry Paste but you can feel free to use any brand you love or can find.

It’s also extra easy if you pick up some yummy nan bread to serve on the side, or if you have a few extra minutes you can cook up some Jasmine rice.

Now one quick note, if you have never bruised lemongrass or if haven’t ever even heard of bruising lemongrass don’t fear. All you need to do it rough it up a little bit. if you have a meat tenderizer or a mallet just give those stalks a quick whack and your all set. Basically, you just want the flavour of the lemongrass to be able to infuse into your curry so by roughing it up a little bit it helps to maximize all that great taste because we all know curry is all about the depth of flavour.

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prep time 10 minutes

cook time 25 minutes

total time 35 minutes

servings 4

Ingredients

1 tbsp olive oil

2 tbsp minced garlic

1 tbsp freshly grated ginger

1 tbsp chicken breast cubed

1 can coconut milk

5 tbsp red currie past

3/4 cup chicken stock

1 red pepper

1 lime

2 tsp sugar

2 lemongrass stalks

1 tbsp soya sauce

2 tsp corn starch

1/8 cup water

1 tbsp cilantro + more to garnish

Instructions

In a hot wok add in oil, garlic and ginger and cook for 30 seconds or until fragrant. Reduce heat to medium then add in cubed chicken and cook for 5 minutes or until the chicken is fully cooked and no pink remains.

Add in coconut milk, currie past, chicken broth, sugar and bruised lemongrass stalks. Bring to a boil and simmer for 10 minutes or until the sauce has reduced slightly.

Add in soya sauce, the zest of the lime, sliced red peppers and 1 tbsp of chopped cilantro. Cook another 5 minutes or until red peppers are tender. In a small bowl combine corn starch and cold water and stir until combined. Remove lemongrass stalks then add in cornstarch and stir until thickened (approx. 2 minutes). Squeeze in the juice of 1/2 a lime then serve immediately with rice or nan bread.

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