Everyone in our family enjoys a good Thai curry and this one is sure to please!


Prep time: 15mins

Cook time: 25mins

Serves: 4



1 Tbs Oil

1/4 cup Red Curry Paste

500g Chicken thigh fillets

1 Tbs finely grated fresh ginger

6 kaffir lime leaves

1 can coconut cream

1 can chicken stock or water (use coconut cream can)

3 cups chopped mixed veggies - capsicum, mushroom, kumara chunks, peas, bamboo shoots etc.

1 Tbs fish sauce

1 tsp coconut sugar

2 tsp finely grated lime rind

1 Tbs lime juice

1/4 cup coriander leaves



Heat oil in wok or heavy based fry pan.

Add curry paste and stir fry for 1 min.

Add chicken and stir fry until sealed.

Add coconut cream, chicken stock or water, ginger and kaffir lime leaves, bring to the boil and simmer uncovered for 10 mins.

Add vegetables and simmer for a further 15 mins.

Add fish sauce, coconut sugar, lime rind and juice, stir through.

Top with coriander leaves and serve over brown rice or cauliflower rice.