Rich Red Chicken Curry

A sweet and aromatic red curry.

A sweet, spicy, aromatic red chicken curry, made with tender chicken pieces, coconut cream and crunchy vegetables.

There is nothing fresher than a curry paste made from scratch. But when time is limited, I always trust AYAM for asian products. Usually made with whole foods and without preservatives, additives or MSG, their curry pastes are the next best thing. Plus, their coconut cream is 100% coconut kernal extract making this curry rich and creamy.

Recipe

  • 1 jar of AYAM Red Curry Paste

  • 400ml can of AYAM Coconut Cream

  • 1 cup water

  • 1 tbs broth of life chicken broth (or 2 chicken stock cubes)

  • 1kg chicken breast

  • 400g sliced mushrooms

  • 1 cup chopped green beans

  • 2 medium broccoli heads

  • Bunch of coriander

  • 2 red chillis

  • Jasmine rice

Method

  1. Add a splash of avocado oil to a non-stick pan, then add the curry paste and stir occassionally on medium heat for 3 minutes so the paste becomes aromatic

  2. Chop the chicken into small cubes and add to the pan, stiring through the paste until the chicken is sealed

  3. Add in the coconut cream, water and chicken broth (or stock cubes) and simmer on low for 15 minutes

  4. Add the sliced mushrooms and simmer for another 10 minutes

  5. Add in the chopped green beans and broccoli and simmer for only a few more minutes so the green vegetables keep their crunch

  6. Add salt to taste

  7. Serve with 1/5 cup of cooked jasmine rice and a sprinkle of fresh coriander and chopped red chilli

P.S. it’s even better the next day

Nutrition and Macros

Number of serves: 6

Per serve:
(with 1/2 cup of jasmine rice)
Calories: 483
Protein: 42.5g
Fats: 19.5g
Carbohydrates: 29.9g