Thai Red Curry Chicken

Thai Red Curry Chicken

This Thai red chicken curry is easy to prepare and full of flavour. 

Ingredients (serves 6):

500 g of chicken breast
2 tablespoons of olive oil
1 medium onion
2 cloves of garlic, minced
1 tablespoon fresh ginger
1 teaspoon coriander powder
3 tablespoons of red curry
1 can of coconut milk
1 large red pepper

100 g of baby spinach
the juice of 1 lime
3 tablespoons of fresh coriander

salt / pepper

Method:

Peel the onion, garlic and ginger. Grate the ginger and crush the garlic. Wash and finely slice the pepper. Cut the chicken into medium-sized cubes.

Heat the oil in a large frying pan. Add the chopped onion, and sauté for 3 to 5 minutes, until translucent. Add the chicken and mix.

Then add the crushed garlic, powdered coriander and grated ginger, mix well. Then add the red curry and mix for 1 minute to coat the chicken. 

Pour in the coconut milk. Bring to a boil slowly, then reduce the heat and simmer uncovered for about 10-15 minutes. In the last 5 minutes of cooking, add the spinach and sliced peppers.
Stir the curry several times during cooking so that the flavours penetrate the chicken.

Remove the pan from the heat, and add the lime juice and chopped coriander. 

Serve immediately with white rice.