Easy Red Chicken Curry

    This chicken curry can be cooked beforehand and reheated. You can use chicken or any meat, vegetables or tofu in this recipe.

    Herbie's Spices

    New South Wales, Australia
    1 person made this

    Ingredients
    Serves: 2 

    • 1 tablespoon sesame or peanut oil
    • 2 tablespoons Herbie's Spices Red Curry Mix
    • 1/4 teaspoon shrimp paste (belacan), optional
    • 1 red capsicum, sliced into thin strips
    • 500g chicken, thinly sliced
    • 1 cup (250ml) coconut milk
    • fresh coriander leaves

    Directions
    Preparation:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Heat the oil in a wok, and add spice mix, shrimp paste and capsicum strips.
    2. Stir in the meat strips and stir-fry over moderate heat for 2 minutes.
    3. Add coconut milk, bring slowly to simmering and simmer gently, uncovered, for about 15 minutes.
    4. Serve with white rice and a sprinkling of fresh, chopped coriander leaves.

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