Thai Chicken Red Curry [Clean Eating]
Thai Chicken Red Curry [Clean Eating]
Ingredients
- 340 g chicken breasts cubed
- 3 cloves garlic crushed
- 1 fresh ginger around 5cm, crushed
- 1 tbsp avocado oil
- 200 g coconut milk full fat
- 2 tbsp red curry paste
- 90 g tomato paste
- 2 tbsp honey
- 5 leaves fresh basil
- ¼ tsp salt
- ¼ tsp pepper
- 2 tbsp coriander chopped
- 1 lime juice
Instructions
- Preheat a large deep pan or wok over medium heat, swirling the oil to coat.1 tbsp avocado oil
- Sauté the garlic and ginger for 30 seconds, stirring constantly. Note: It burns quickly.3 cloves garlic, 1 fresh ginger
- Add the chicken with a pinch of salt and cook for a further 5 minutes, stirring occasionally. It isn't necessary to cook it all the way through.340 g chicken breasts
- Combine the coconut milk, curry paste, tomato paste, honey, basil, salt, and pepper in a mixing bowl.200 g coconut milk, 2 tbsp red curry paste, 90 g tomato paste, 2 tbsp honey, 5 leaves fresh basil, 1/4 tsp salt, 1/4 tsp pepper
- Reduce the heat to low and cook for 15 minutes, uncovered.
- Garnish with coriander, as well as a squeeze of lime juice.2 tbsp coriander, 1 lime juice
- Thai chicken curry is traditionally served with steamed rice. You can also serve it with quinoa or brown rice.
- For a low-carb option serve on its own or with cauliflower rice.
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