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Plated meal

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 710
  • Carbs 30.3g
  • Fat 49.7g
  • Fibre 10.5g
  • Protein 40.5g
  • Sugar 11g

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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.

Coconut Milk
Coconut Milk
150.00 Millilitres
Broccoli
Broccoli
cut into florets
50.00 Grams
Water Chestnuts
Water Chestnuts
halved
40.00 Grams
Straw Mushrooms
Straw Mushrooms
halved
40.00 Grams
Bamboo Shoots
Bamboo Shoots
40.00 Grams
Red Capsicum
Red Capsicum
chopped
1.00 Whole
Fish Sauce Dressing
Fish Sauce Dressing
15.00 Millilitres
Baby Corn
Baby Corn
chopped
2.00 Whole
Chicken Breast
Chicken Breast
cut into 2cm pieces
130.00 Grams
Chicken Stock
Chicken Stock
combine each stock cube with 450-500ml of boiling water. Stir until dissolved. 50-75ml per person each cube makes 500ml
75.00 Millilitres
Red Onion
Red Onion
1/2 an onion per person
1.00 Whole
Thai Red Curry Paste
Thai Red Curry Paste
use according to taste
15.00 Grams
Lime Leaves
Lime Leaves
1.00 Whole
Lemongrass
Lemongrass
finely chopped 1/2 lemongrass per person
1.00 Whole
Garlic
Garlic
finely chopped
1.00 Clove

Pantry Ingredients

Olive Oil
Olive Oil
1 tablespoon per person
1.00 Tablespoons

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