Easy Red Chicken Curry
40 minutes
This chicken curry can be cooked beforehand and reheated. You can use chicken or any meat, vegetables or tofu in this recipe.
2 people 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
- Heat the oil in a wok, and add spice mix, shrimp paste and capsicum strips.
- Stir in the meat strips and stir-fry over moderate heat for 2 minutes.
- Add coconut milk, bring slowly to simmering and simmer gently, uncovered, for about 15 minutes.
- Serve with white rice and a sprinkling of fresh, chopped coriander leaves.
