Spicy Thai Chicken Curry
- Ready In:
- 25mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 29.58 ml peanut oil
- 907.18 g boneless skinless chicken breasts
- 1 eggplant, cut into chunks
- 29.58 ml red curry paste
- 768.91 ml coconut milk
- 198.44 g snow peas
- 113.39 g baby corn
- 198.44 g bamboo shoots, drained if canned
- 29.58 ml fish sauce
- 1 lime, juice
- 29.58 ml cilantro, chopped
- 56.69 g salted peanuts (optional)
- 2 scallions, sliced
directions
- Heat half of the oil in a large wok and stir fry the chicken for 3-4 mins until it has browned and then remove it to a plate.
- Add the remaining oil and fry the eggplant for 3 minutes until golden. Return the chicken to the wok, add the curry paste and cook for a couple of minutes.
- Pour the coconut milk into the wok and add the vegetables, bamboo shoots, fish sauce and lime juice.
- Gently heat for 3-4 mins, to cook the vegetables, then serve in the pan, garnished with the cilantro, peanuts and scallions.
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RECIPE SUBMITTED BY
English_Rose
United Kingdom
I live in Manchester, UK with my fiance and young son. I work at the local hospital in pediatrics and love my job. I also love cooking!! I have a sweet tooth but try and make healthy family meals, I'm not against some lovely treats now and then though :)