I had never really tried Thai cuisine until I started cooking for my bakery. I’ve been surprised that I love the flavors so much and am really enjoying trying new recipes. I’ve made Thai red curry now multiple times and have made my own paste from scratch. Since I have a shellfish allergy, I make mine without crustaceans. The Thai green paste I used in this recipe is From a Brand called “Chef’s Choice” -Green curry paste. I purchased this online from Faithful to Nature. It is delicious! (and no shellfish, and gluten free)
Thai Chicken Curry
A warm and spicy Thai chicken curry for those chilly winter evenings!
Ingredients
- 4 chicken breast fillets
- 1 tbsp coconut oil
- 2 bell peppers, thinly sliced
- 2 leeks
- 4 cloves garlic, minced
- 1 tsp ginger
- 4 tbsp red curry paste gluten-free
- 2 can coconut cream
- fresh corriander
- rice to serve
Instructions
- Preheat the oven to 200. c
- In a large saucepan, melt the coconut oil then add the chicken and sear on both sides until golden brown. Remove and set aside.
- Add the bell pepper, leek, garlic and ginger and stir to combine. Cook for 2minutes until slightly soft.
- Add the curry paste and cook for 5 min.
- Pour in the coconut cream and stir until combined.
- Return the chicken to the sauce,
- Place the oven proof saucepan in the oven and cook for 15-20 minutes or until cooked through.
- Serve with rice and fresh coriander.
PS. Just look at this gorgeous Fork! I found it while antique shopping. I love the detail engravings on it.
