Thai Red Chicken Curry with Baby Corn & Broccoli

Asian
Low Carb
Keto
Meat
Thai
Chicken

This delightfully fragrant and aromatic dish brings your taste buds to life. Just remember if you would like it mild add less paste or more coconut milk!

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Nutrition Per Serving

Calories 691
Carbs 26.4g
Fat 49.6g
Fibre 8.7g
Protein 39.6g
Sugar 9.8g

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0.0 min
Start by boiling some water to make stock. You will need 500ml for each stock cube. Add the stock to the boiling water and stir to dissolve.
1.0 min
Finely dice the red onion.
2.5 min
Finely mince the garlic.
3.5 min
Finely slice the lemongrass.
4.5 min
Chop the red pepper.
6.5 min
Chop the each baby corn into 3.
7.5 min
Chop the chicken breast into small pieces.
9.0 min
Add the olive oil to a wok or frying pan over high heat.
10.0 min
Add the garlic, onion, lemongrass and lime leaves, cook for 1-2 min.
12.0 min
Add the red curry paste and the chicken stock. Disolve the paste into the liquid using the back of a large spoon.
13.0 min
Add the chicken breast to the pan and begin to cook through, stirring regularly.
14.5 min
Empty the half the coconut milk into the pan and mix so the liquid starts to turn a red colour.
16.0 min
Add the baby corn and water chestnuts to the pan.
18.0 min
Add the straw mushrooms, red pepper and bamboo shoots.
20.0 min
Add the brocolli and fish sauce dressing.
23.0 min
Turn the heat down and simmer for 2 mins.
25.0 min
Divide the curry into bowls accordingly and serve.