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!
Follow the recipe steps below or or View in App
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Step 1
Begin by boiling 500ml of water per stock cube. Once boiling, add the stock cubes and stir until dissolved. Meanwhile, prepare your ingredients: finely dice the red onion, mince the garlic, slice the lemongrass, chop the red pepper, baby corn, and chicken breast.
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Step 2
Heat olive oil in a wok or frying pan over high heat. Add garlic, onion, lemongrass, and lime leaves, cooking for 1-2 minutes.
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Step 3
Stir in red curry paste and the dissolved chicken stock, ensuring the paste is fully dissolved.
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Step 4
Introduce the chicken breast to the pan, cooking and stirring regularly until it starts to cook through.
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Step 5
Stir in half of the coconut milk, mixing well until the liquid takes on a red hue.
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Step 6
Add the baby corn, water chestnuts, straw mushrooms, red pepper, and bamboo shoots to the pan.
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Step 7
Incorporate the broccoli and fish sauce dressing, stirring to combine.
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Step 8
Lower the heat and let the curry simmer for 2 minutes. Finally, divide the curry among serving bowls and serve hot.
Pantry Ingredients
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