Chicken Red Curry

This is very quick weekday meal ,perfect for those of us who get home late and are then rushing to get a meal on the table before it gets too late. I served it with Udon noodles but steamed rice would be just as good. You could substitute the chicken for tofu as a vegetarian alternative. Because I had little time I also used store brought red curry paste, buy a good one as it lasts for ages. If you have more time I would recommend making from scratch, there are lots of good recipes online.

Chicken Red Curry

  • 1 can light coconut cream (400g)
  • 3 tablespoons of red curry paste (more if you like it really hot)
  • 3 chicken breasts , cubed (or a block of tofu)
  • 2 small orange sweet potatoes,cubed
  • 1 cup cherry tomatoes
  • 1 tablespoon fish sauce
  • 1 red onion sliced
  • 1 tablespoon olive oil
  • 2 handfuls of baby spinach leaves
  • 2 tablespoon chopped fresh coriander

Add sliced red onion to a pan with 1 tablespoon of olive oil and lightly fry for 2-3 minutes then add the red curry paste and fry for a further minute. Add cubed chicken and sweet potato and fry together for a minute or two then add coconut cream and fish sauce. Once the coconut cream comes to a boil turn the heat down and simmer for 15 minutes then add whole cherry tomatoes and simmer for a further 10 minutes. Just before serving stir in the spinach leaves. Serve over hot udon noodles or steamed rice with a sprinkle of coriander.

 


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