• 500gms chicken thighs, skin off, cut into bite sized pieces
  • 400ml coconut cream
  • 1 medium sized red capsicum, trimmed and deseeded, cut into bite sized strips
  • 2 medium sized carrots, washed and peeled, diagonally thin sliced into “ellipses”
  • 2 tbs Freshzest Thai Red Curry Paste Pack, prepared prior
  • 1/2 cup chicken stock
  • 4 Freshzest Kaffir Lime Leaves
  • 1/2 tsp lime or lemon rind , or 1 tbs lime or lemon juice
  • 2 tbs fish sauce
  • 2 tsp palm sugar

Red Curry Chicken with capsicum and carrot.

Serving Size: 4

  1. Prepare your Freshzest Thai Red Curry paste following the directions provided with the kit. Set aside.
  2. From the top of the can of coconut cream spoon off 3-4 tablespoons of the thick creamy portion into a wok and cook over a medium heat until foaming, stirring until a “toasted coconut” aroma develops (“fry toasting”) - approximately 3-5 minutes.
  3. Whilst the coconut cream is cooking - peel and slice carrots and parboil for 3-4 minutes or, cover carrots in a bowl and microwave on high for approx 2-3 minutes until nearly cooked, and place to the side. Trim and prepare red capsicum.
  4. When coconut cream has completed fry toasting, add Freshzest Thai Red Curry paste and fry on low to medium heat for a further 3-5 minutes until fragrant.
  5. Add remaining coconut cream, kaffir lime leaves, lime/lemon rind/juice, palm sugar, fish sauce, and chicken stock and bring to the boil. Add chicken, carrot and capsicum and again bring to the boil, then reduce heat to simmer, uncovered, for 10-15 minutes until chicken is cooked through and sauce is lightly reduced. Season with salt to taste. Remove wok from heat and transfer your curry to a large serving dish/bowl.
    Serve with steamed jasmine rice and garnish with finely sliced red chillies and/or coriander leaves if desired. You can substitute other poultry or red meats but the final cooking time will vary.
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