Thai red curry with chicken
Ingredients
for 4 person
| 600 g | chicken breasts, cut into approx. 3 cm cubes |
| 2 tbsp | oyster sauce |
| 4 dl | coconut milk |
| 1 ½ tbsp | red curry paste |
| 1 stick | lemongrass, finely chopped |
| 1 tbsp | oyster sauce |
| 1 tsp | cane sugar |
| 150 g | sugar snap peas, cut lengthwise into thin strips |
| 1 pack | baby corn cob, quartered lengthwise |
| 1 | carrot, sliced |
| a little | salt |
| ½ bunch | coriander, torn into pieces |
How it's done
Chicken
Place the diced chicken in a bowl, add the oyster sauce, cover and marinate for approx. 10 mins.
Curry sauce
Bring the coconut milk to the boil in a wide-bottomed pan, reduce the heat. Add the curry paste and all the other ingredients up to and including the cane sugar, mix well.
Vegetables
Add the vegetables and the diced chicken to the curry sauce, bring to the boil. Reduce the heat, simmer for approx. 5 mins., season with salt. Serve with coriander.
Show complete recipe