Red Chicken Curry

Last night I was craving a curry so I raided the fridge, freezer and pantry and found enough elements to whip up a delicious red chicken curry. I have been using coconut flavoured coconut milk lately to save on calories but of course you could substitute coconut milk.



Serves 2

1 Tbsp coconut oil
2-3 Tbsp Thai red curry paste
25g ginger, grated
2 chicken thighs (approx 300g), thinly sliced
250g cauliflower, broken into florets
2 carrots, peeled and thickly sliced
1 stalk lemongrass, halved and bruised
375ml light & creamy coconut flavoured coconut milk
1 Tbps brown sugar (or palm sugar)
1 cup hot chicken stock
1/3 red capsicum, thickly sliced
1/3 green capsicum, thickly sliced
1/3 yellow capsicum, thickly sliced
10 cherry tomatoes
2 dried kaffir lime leaves, sliced and soaked in warm water, drained
1 long red chilli, thinly sliced
100g rice vermicelli noodles, soaked in warm water and drained
1 Tbsp fish sauce
1 Tbsp lime juice
50g bean shoots, trimmed

Heat oil in wok on medium high heat. Add curry paste and ginger and cook, stirring over medium heat, for about 1 minute, or until fragrant.

Add chicken and cook, stirring over high heat for about 5 minutes.

Add cauliflower, carrots, lemongrass, evaporated milk, stock and sugar. Bring to boil. Simmer, uncovered, for about 5 minutes.

Add capsicum, tomatoes, kaffir lime leaves and half of the chilli. Simmer for a further 5 minutes.

Add noodles, fish sauce and lime juice and mix well. Simmer for 2 minutes or until heated through.

Garnish with bean shoots and the remaining chilli. Serve.