Thai Red Chicken Curry recipe


  • 2 chicken breasts, cut into cubes
  • 350 g potatoes, cut into cubes
  • 2 bananas
  • 1 clove garlic, chopped
  • 2 onion, sliced
  • 150 ml low-fat plain yogurt
  • 2 tablespoons Thai red curry paste
  • 25 g creamed coconut
  • 1 tablespoon tomato puree
  • 1 tablespoon oil
  • 1 lime
  • 2 tablespoons chopped fresh coriander
  • 300 ml boiling water

Cooking Instructions

Saute the onion and garlic in oil until soft.

Stir in the chicken cubes and cook for about 3 minutes (until lightly brown).

Add the curry paste and cook for another 2 minutes.

Disolve the creamed coconut in boiling water and add to the pan.

Add in potatoes and tomato puree.

Cover and simmer for about 25 minutes.

Stir in the yogurt and chopped coriander.

Chop the bananas and mix in with the lime juice and zest; chill until the curry is ready to serve and use as a topping (optional).

One serving is approximately 417 grams.

23 Feb 2011     2452 views     NON-Vegetarian       Curries > Chicken

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