Easy Thai Chicken Curry
Easy Thai Chicken Curry uses leftover roast chicken and is ready in about 35 minutes
Servings: 4 servings
Ingredients
- 400 g cooked chicken
- 1 tablespoon oil (15ml)
- 1 medium onion (170g)
- 1 teaspoon grated fresh root ginger (or from a jar) (5ml)
- 1 clove garlic or 1 teaspoon garlic puree (5ml)
- 2 tablespoons Thai red curry paste (30ml/50g). (I used Thai Taste)
- 400 g x 400g can chopped tomatoes
- 100 g creamed coconut
- Salt
Equipment
Large saucepan
Instructions
Preparation:
- Cut the chicken into bite-size pieces
- Peel and chop the onions
- Peel and grate the ginger.To peel use the tip of a teaspoon
- Peel and finely chop, or crush, the garlic
- Chop the creamed coconut.
To cook Easy Thai Chicken Curry:
- Heat the oil in a large saucepan on MEDIUM-HIGH heat
- Put the onion and ginger in the pan and cook for about 5 minutes until softened
- Add the garlic and cook for 1 minute
- Stir in the curry paste and cook for 1 minute
- Pour the chopped tomatoes and chopped coconut cream into the saucepan
- Turn the heat to HIGH to bring to the boil and melt the coconut cream
- Tip in the chicken. Add water if the sauce is too thick, a tablespoon at a time
- Turn the heat to HIGH to bring to the boil, then turn to LOW and simmer for 15 minutes so that the chicken is thoroughly heated
- Check the seasoning and add salt if needed
- Serve with rice.
Notes
Storage:
- The curry paste should keep for up to 3 months in the fridge, once opened and re-sealed
- The creamed coconut will also keep for up to 3 months in the fridge