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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!

Nutrition Per Portion

  • Calories

    691

  • Carbs

    26.4g

  • Fat

    49.6g

  • Fibre

    8.7g

  • Protein

    39.6g

  • Sugar

    9.8g

  • 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.

  • Ingredients

    Coconut Milk

    Broccoli

    cut into florets

    Water Chestnuts

    halved

    Straw Mushrooms

    halved

    Bamboo Shoots

    Red Capsicum

    chopped

    Fish Sauce Dressing

    Baby Corn

    chopped

    Chicken Breast

    cut into 2cm pieces

    Chicken Stock

    combine each stock cube with 450-500ml of boiling water. Stir until dissolved. 50-75ml per person each cube makes 500ml

    Red Onion

    Thai Red Curry Paste

    use according to taste

    Lime Leaves

    Lemongrass

    finely chopped 1/2 lemongrass per person

    Garlic

    finely chopped

    Olive Oil

    1 tablespoon per person

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