So as my cooking has improved over the last couple of years, my tolerance for chillies and spice has increased dramatically! I have started do more dishes with both and I am really enjoying it! One of my favourite cuisines is Thai so I have started experimenting with different curries. This red curry was so delicious and nutritious. It has plenty of zing to it as well as being ready in 30 minutes.
Ingredients – serves 2
- 1 tbsp coconut oil
- 1 small onion, chopped
- 2 cloves garlic, chopped
- 1 red chilli, sliced
- 1 tsp fresh ginger, grated
- 2 tbsp Thai red curry paste
- 500g chicken thigh fillets, cut into small bite size pieces
- 400ml coconut milk
- 250g green beans, halved
- 2 tbsp fresh coriander, chopped
- 140g brown basmati rice
Method – takes 30 minutes
- Heat the oil in a large saucepan and add the onions, garlic, ginger and chilli. Cook over a medium heat, stirring occasionally, for 3 minutes. Add the curry paste and cook, stirring for 1 minute. Add the chicken and cook, stirring occasionally for 2 minutes.
- Add the coconut milk and bring to the boil. Reduce the heat and simmer gently, stirring occasionally, for about 20 minutes. The sauce should have reduced and thickened by this stage.
- Boil a pot of water and put the basmati rice on for 20-25 minutes or as per cooking instructions.
- Add the beans to the curry, stir well, and cook for about 5 minutes, or until tender. There should be enough sauce to easily coat the meat. Season to taste and serve it on top of the basmati rice with the coriander scattered on top.
