Thai Red Curry Recipe
Thai red curry is one of my favourite week day meals. It’s really quick to make and is packed full of texture and flavour. You can adjust it to suit vegetarians, by taking out the chicken. We cooked this dish using up the leftover Sunday roast chicken, but it works as well with uncooked chicken breasts or thigh meat.
I used low-fat cream cheese and skimmed milk in my version. I find it retains the creaminess of the original dish, but lowers the fat content significantly against using coconut milk.
1 red pepper
120g fine trimmed beans
2 tsps red curry paste (we used Mae Ploy)
90g cream cheese
200g cooked chicken (or if using uncooked meat, I suggest 1 large chicken breast)
Rice to serve
Dice the onion into small bitesize pieces.
Chop the pepper into fine strips.
Half the beans lengths.
Heat the curry paste in a wok for a minute.
If you are using raw chicken, add it now. If you are using cooked chicken add it after the cream cheese and milk.
Add the onion and allow it to pick up the paste and also to soften for a couple of minutes.
Then add in the pepper strips and stir fry for two more minutes.
Add the cream cheese and milk, stirring regularly to allow the cheese to melt. Don’t allow the milk to boil.
If using, cooked chicken, add this now with the beans and allow to cook through for approx. 5 – 7 minutes. Ensure that the chicken is heated through prior to serving.
Serve with rice or noodles. We prefer rice as it soaks up the delicious red curry sauce.
We use the Mae Ploy Red Curry Paste for our Thai red curry recipe. This produces a medium/hot dish, so please amend the paste amount depending on the strength of your curry paste and also your preference.
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