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Thai Red Chicken Curry
Community· not yet ratedA fragrant, creamy coconut curry with chicken, red curry paste and vegetables.
✓ Diabetic-Friendly✓ Gluten-Free✓ High-Protein✓ Dairy-Free⚠ Contains Meat
Ingredients
Coconut Milk400 mlmissing
Fish Sauce1 tablespoonmissing
Lime1 piecemissing
Chicken Breast600 gmissing
Vegetable Oil1 tablespoonmissing
Thai Red Curry Paste3 tablespoonmissing
Red Pepper1 piecemissing
Green Beans150 gmissing
Nutrition under review
Nutrition figures are hidden until quantities, servings, source data and plausibility checks are verified.
Instructions
Heat the oil in a pan and fry the curry paste for 1-2 minutes until fragrant.
Add the sliced chicken and stir to coat, cooking for 3-4 minutes.
Pour in the coconut milk and bring to a gentle simmer.
Add the sliced pepper and green beans and simmer for 8-10 minutes until the chicken is cooked and the vegetables are tender.
Season with the fish sauce and a squeeze of lime. Serve with jasmine rice and Thai basil.
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