Thai Red Curry Recipe By Jamie Oliver

Introduction

Ingredients

• 2 cloves of garlic
• Thumb-sized piece of ginger
• 1 red onion
• 1 red pepper
• 1 yellow pepper
• 1 bunch of fresh coriander
• 1 small bunch of fresh basil
• 2-3 tablespoons of Thai red curry paste
• 2 x 400 ml tins of coconut milk
• 400 g of chicken breast or thigh fillets
• 1 lime
• Salt and black pepper

Instructions

1. Peel and chop the garlic and ginger. Peel and slice the red onion. Slice the red and yellow peppers.
2. Chop the coriander and basil leaves.
3. Heat a large pan over medium-high heat. Add the garlic, ginger, and onion. Cook for 2-3 minutes until they start to soften.
4. Add the red and yellow peppers and cook for another 2-3 minutes.
5. Add the Thai red curry paste and stir well. Cook for 1-2 minutes until fragrant.
6. Add the coconut milk and stir well. Bring to a boil and then reduce the heat to low.
7. Add the chicken and simmer for 10-15 minutes until the chicken is cooked through.
8. Add the chopped coriander and basil leaves. Squeeze in the lime juice and season with salt and black pepper.
9. Serve hot with rice or noodles.

Nutrition

• Calories: 420
• Protein: 27 g
• Fat: 30 g
• Carbohydrates: 14 g
• Fiber: 4 g

Conclusion