Easy Red Curry Chicken
A meal for when you just have no time to start from scratch
Servings: 6 large serves
Calories: 293kcal
Ingredients
- 1/2 white onion
- 1 garlic clove
- 1 tbsp olive oil
- 70 g red curry paste
- 650 g chicken thigh fillet sliced into strips
- 80 g tomato paste
- 15 g apple cider vinegar
- 400 g chopped tomatoes
- 200 g water
- 50 g celery diced
- 10 g sour cream or Greek yoghurt
- Cauli rice to serve
Instructions
CONVENTIONAL METHOD
- Dice onion, celery and garlic, saute in oil, for 3 minutes over medium heat, until soft. Add red curry paste and cook for 3 minutes
- Add tomato paste, tomatoes, water, apple cider vinegar. Bring to a simmer. Add chicken strips, turn down heat to slow simmer. Simmer on low for 15-20 minutes.
- Add sour cream and cook for a further 5 minutes. Serve with Cauliflower rice.
THERMAL METHOD
- Add onions and garlic to mixer; Chop 4 sec/ speed 7.
- Add oil and celery; Cook 2 min /100℃ / stir.
- Add curry paste, tomato paste, tomatoes, water, and vinegar; cook 15 min/ 100℃ / stir
- Add chicken strips; cook 15 min/ 100℃ / reverse stir
- Add sour cream; cook 5 min/100℃ / reverse stir. Serve with Cauliflower rice.
Notes
Swap out the chicken for prawns or firm fish for another super easy midweek curry.
Can be made in bulk and stored int the fridge for up to 3 days or frozen for up to 1 month.
Nutrition
Serving: 1serve | Calories: 293kcal | Carbohydrates: 5g | Protein: 18g | Fat: 21g | Saturated Fat: 5g | Cholesterol: 107mg | Sodium: 197mg | Potassium: 392mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2175IU | Vitamin C: 5mg | Calcium: 37mg | Iron: 1.4mg | Net Carbs: 4g