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Thai Red Curry Chicken

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.

PREP TIME

15 minutes
COOK TIME

15 minutes
SERVES

4
Ingredients

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

Steps
Step 1

Heat oil over medium heat and fry my THAI RED CURRY PASTE for about a minute or until it starts to smell yummy.

Step 2

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.

Step 3

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.

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Marion's Kitchen is for everyone who finds joy in flavour and happiness in every bite.

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