Try this... Thai Red Curry

with Arlene Thompson, Sainsbury’s Try Team THIS recipe for Thai Red Curry was a favourite recipe with the customers in the Sainsbury’s Ballymena store on Red Nose Day.

“It is easy to make and is super tasty, especially if you add a little fresh lemon grass-perfect for a Friday night instead of getting a take away,” To make the recipe more economical I used Sainsbury’s chicken thigh fillets,” says Arlene Thompson, Regional Community Food and Health Manager Sainsbury’s Try Team.

Thai Red Curry

Serves: 4; Preparation time: 15 Minutes; Cooking time: 25 Minutes

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Ingredients: 2 tablespoons sunflower oil, 1 onion, finely sliced, 3 garlic cloves, finely chopped, 4 chicken breasts or thigh fillets, cut into chunks, 3 tablespoons Sainsbury’s Thai red curry paste, 200ml canned light coconut milk, 1 yellow pepper, deseeded and sliced, 100g mangetout, 1 x 25g pack fresh coriander, roughly chopped, Sliced lime wedges, to garnish.

Method: 1.Heat 1 tablespoons of the oil in a large pan and gently fry the onion and garlic for 5-8 minutes, or until soft. Remove from the pan and set aside.

2.Add the remaining oil to the pan and fry the chicken on a high heat for 2-3 minutes until browned all over. Return the onions and garlic to the pan along with the curry paste. Stir well and cook for a further 2 minutes.

3.Stir in coconut milk, add the sliced yellow pepper, bring to the boil and cover with a lid, reducing the heat and simmer for 6-8 minutes. Add the mangetout and cook for a further 2-3 minutes, until the vegetables are just tender.

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4.Stir through the coriander, serve with basmati rice and wedges of lime.

TIP: Try adding a finely diced red chilli or ginger and a stalk of finely diced lemon grass to the onion and garlic to give extra flavour.

This recipe is also delicious made with prawns which can be added with the mangetout.

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