Ingredients
The following ingredients have 4 Servings
- 2 tbsp Vegetable Oil
- 3-4 cloves Garlic (Chopped)
- 1 inch Ginger (Chopped)
- 1/4 cup Onion (Thinly Sliced)
- 3 tbsp Thai Red Curry Paste
- 2 cups Chicken Stock
- 1/2 cup Red Bell Pepper (Sliced)
- 1/2 cup Broccoli (Cut into small florets)
- 400 g Boneless Chicken (Cut into small pieces)
- 2 cups Coconut Milk
- 2 tsp Fish Sauce
- 2 tsp Brown Sugar
- 2 tbsp Cilantro
- 1 tsp Red Chilli (Chopped)
- Handful Basil (Roughly Torn)
- 1 tbsp Tamarind Paste
Instruction
- Heat oil in a pan.
- Once the oil is hot, add garlic, ginger and onion and fry for a minute.
- Add thai red curry paste and cook for 2-3 minutes on medium heat.
- Add chicken stock and bring the curry to a boil.
- Now add bell pepper, broccoli and chicken and cook for 3-4 minutes.
- Add coconut milk, fish sauce and brown sugar and cook for 2 minutes.
- Add tamarind paste and cook for another minute.
- Garnish with torn basil and red chilli.
- Serve hot with steamed rice.
