Red Curry with Chicken

Thai Red Curry with Chicken

Thai Red Curry, 'Gaeng Daeng' is one of the most popular of all Thai curries, truly delicious with any meat or fish .

• 400ml Thai Gold Coconut Milk
• 2 teaspoons Thai Gold Red Curry Paste
• 4 Chicken fillets, finely sliced
• 2 teaspoons Thai Gold Nam Plaa (Fish Sauce)
• 150ml Chicken stock
• 2 teaspoons Thai Gold Palm Sugar or normal sugar
• 450g Seasonal vegetables
• 3-4 Thai Gold Kaffir Lime Leaves
• 1 Red chilli
• 1 Green chilli

1. Add the Thai Gold Coconut Milk to a saucepan and heat up to near boiling, stirring frequently.
2. Add 2 tsp of Thai Gold Red Curry Paste and stir, combining the paste with the milk.
3. Add the finely sliced chicken and cook for 5 minutes.
4. Add 2 tsp of Thai Gold Nam Plaa (Fish Sauce), the chicken stock and 2 tsp of Palm Sugar. Cook for 10 minutes.
5. Next add the vegetables and cook for a further 2 minutes.

• Hot & Spicy: Add chopped chillies to increase hotness, birds eye are the best.
• Extra Flavour: Add some Thai Gold Kaffir Lime Leaves.
• Serving: Serve with Thai Gold Jasmine Rice.
• You'll need: Medium-big size saucepan.