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Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion’s NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Thai Red Curry Chicken

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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

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.

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