Thai Red Curry (gluten free, dairy free)

Last updated on 30.9.2020

This recipe is for 4 servings. Each servings (without rice) contains about 321 kcal (41 g protein, 9 g carbs, 13 g fat). Add another 231 kcal for 70 g serving rice.

Sauce ingredients

1 can (400 ml) light coconut milk
4 tbsp (96 g) thai red curry paste
1 cube chicken stock (7’s)
3/4 cup water
2 tsp (9 g) sugar
1/2 tsp salt
ground black pepper

Chicken ingredients

650 g chicken breast – thinly sliced against the grain
1 tbsp garlic infused oil
1 tsp ginger paste

General ingredients

140 g snow peas – roughly chopped
4 kaffir lime leaves
2 stalks lemongrass – bruised
handful of cilantro – chopped
280 g jasmine rice – 70 g per serving

Cooking instructions

Mix all sauce ingredients.
Mix chicken ingredients.
Sautee chicken until slightly browned – ca 8 mins.
Add sauce and bring to boil.
Start making rice.
Chop snowpeas and bruise lemongrass with the dull side of a large knife.
Add snow peas, lemongrass and kaffir leaves to the pan.
Reduce (ca 10 mins for soupy consistence, 15 mins for more saucy consistence).
Add cilantro.

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