Thai Red Chicken Curry
You’ve got to LOVE Thai food especially a good Thai red chicken curry! The flavours are hard to beat when combined with a creamy coconut sauce. There are many different ways to make this delicious recipe, but I thought I would tell you how we make it here at Bright Kids.
With the aroma of creamy coconut, herbs and spices, your kitchen is about to smell incredible, so be prepared for the whole family to swarm towards you!
I did have some sensitive mouths to feed so I made sure to buy a mild paste for this recipe. Although, if your little ones like some spice, feel free to use a hotter paste.
Ingredients
- 1 tbsp vegetable oil
- 2 tbsp mild red curry paste
- 500g chicken mince or breast
- 1-2 cans coconut cream (depending on how much sauce/liquid you want)
- 1 x red capsicum, diced
- ½ cut kent pumpkin, cubed, bite-sized
- 2 x medium potatoes, cubed, bite-sized
- 1 tsp minced or fresh garlic
- ½ tbsp fresh ginger, grated
- 1 tsp ground coriander
- Bean sprouts (optional)
- Bamboo shoots (optional)
- Water chestnusts (optional)
Method
- Heat oil in a fry pan, cook chicken for 3-5 minutes and cook until sealed and lightly browned.
- Add in seasonings – red curry paste, salt, pepper, ground coriander, garlic and ginger
- Stir through the chicken for a minute or two to develop flavours
- Pour in coconut cream and add a splash of water
- Add capsicum, potato and pumpkin – simmer until vegetables become tender
- If using bean sprouts, bamboo shoots and/or water chestnuts add them in either before or with the veggies and let simmer
- Serve – you can serve this on rice, noodles or by itself with some roti bread.
Note: If you would like less cooking time, you can steam the vegetables first to soften them before adding them to chicken mixture.
From the mouths of babes
“mmm… that smells good”
“This curry is red!”
“I can taste the spice”
Please comment below if your child has a favourite dish you would like me to blog about.
That’s all this month from Miss Shanny in the kitchen.
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