This red curry chicken will be a weeknight winner. Marion’s Kitchen Thai Red Curry kit turns chicken thighs, snow peas and zucchini into a creamy curry that is ready to eat in just half an hour.
1 x Marion’s Kitchen Thai Red Curry , which includes:
– THAI RED CURRY PASTE
– COCONUT MILK
– DRIED THAI HERBS & CHILLI
– BAMBOO SHOOTS
2 tbsp vegetable or canola oil
500g (about 1 lb) chicken thighs, sliced very thin
100g (about 4 oz) snow peas, trimmed
1 zucchini, sliced
steamed rice, to serve
- Heat oil over medium heat and fry my THAI RED CURRY PASTE for about a minute or until it starts to smell yummy.
- Pour in the creamy COCONUT MILK and 1 cup of water. Then add the DRIED THAI HERBS & CHILLI (leave the chillies out if you want a mild curry or chop them up if you want a spicier curry). Wait for the curry to start simmering again.
- Drain and discard the liquid from the BAMBOO SHOOTS. Add drained bamboo shoots to the curry along with the chicken, zucchini and snow peas. Simmer for 5-10 minutes or until chicken is cooked through. Serve with steamed rice.
