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Thai basil red curry
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5 from 1 vote

Thai basil red curry

Easy to make flavoursome curry.
Great with rice and maybe prawn crackers.
One of my fresh Thai basil recipes
Course Main Course
Cuisine Thai
Keyword red chicken curry, thai basil red curry
Prep Time 3 minutes
Cook Time 12 minutes
Total Time 15 minutes
Servings 2 people
Calories 470kcal
Author Minze Vries
Cost £3.30

Equipment

  • 1 Wok
  • 1 Mixing bowl
  • 1 Knife and chopping board

Ingredients

  • 330 g Chicken breasts
  • 2 tbsp Thai basil leaves chopped
  • 1 red pepper
  • 3 cloves Garlic
  • 2 tsp Fish sauce
  • 1 tsp Ketjap manis (or soy sauce)
  • 1 tsp Brown sugar
  • 400 ml Coconut milk
  • 2 tbsp Red curry paste
  • 2 tbsp Olive oil
  • Salt and Pepper

Instructions

Prepare the ingredients

  • Remove the leaves from the Thai basil and chop into small bits. Cut the red pepper into small bits and squeeze the garlic. Cut the chicken into bits or slices.
  • Combine the fish sauce and Ketjap manis (or soy sauce) in a bowl and then add the pepper and garlic. Mix well.

Prepare the curry

  • Heat the wok (or frying pan) and add olive oil. Then add the chicken pieces and fry until golden (about 3 to 5 minutes)
  • Add the items from the bowl (fish sauce, peppers, etc.) to the chicken and fry for another minute, stirring well. Finally add the chopped Thai basil.
  • Then add the red curry paste and coconut milk. Add the brown sugar. Simmer on low heat for another 3 to 5 minutes. Until it’s nice and gooey. (thick and runny)

Video

Nutrition

Serving: 260g | Calories: 470kcal

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