Easy Thai Chicken Curry
Easy Thai Chicken Curry uses leftover roast chicken and is ready in about 35 minutes
Prep Time10 minutes mins
Cook Time25 minutes mins
Total Time35 minutes mins
Course: Supper
Cuisine: Thai
Servings: 4 servings
Author: Susie@Everyday Cooks
- 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
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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.
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