Thai chicken cakes with sweet chilli sauce
A light and healthy supper that's a great variation on the chicken theme. Works well as a starter or a main – just serve with sweet chilli sauce.
Thai red curry
Serves 4
Easy
Prep:
Cook:
Forget ordering takeout – make your own Thai red chicken curry at home. This classic dish takes just 15 minutes to prep and it's bursting with flavor
Skip to ingredients
- 1 tbsp vegetable oil
- 1 tbsp ginger-garlic paste
- 5-6 tbsp red curry paste
- 13.66 fl oz can unsweetened coconut milk
- 8 skinless, boneless chicken thighscut into large chunks
- 4 lime leaves(fresh or dried)
- 2 tbsp fish sauce
- 1 tsp light brown soft sugar
- bunch of Thai basil or corianderplus extra to garnish
- 1 red chile peppersliced diagonally
- thumb-sized piece of fresh ginger rootcut into matchsticks
- jasmine riceto serve
Nutrition: per serving
- kcal557
- fat45g
- saturates32g
- carbs9g
- sugars5glow
- fibre2g
- protein27g
- salt2.38g
Method
step 1
Heat the vegetable oil in a large frying pan set over a medium heat and fry the ginger-garlic paste for 2 mins. Add the curry paste, sizzle for a few seconds, then pour in the coconut milk.
step 2
Bring to the boil, reduce to a simmer, stir and wait for the oil to rise to the surface.
step 3
Add the chicken pieces and lime leaves, and simmer for 12 mins, or until the chicken is cooked through.
step 4
Add the fish sauce and a pinch of brown sugar, then taste – if you like it a little saltier, add more fish sauce; if you like it sweeter, add a little more sugar.
step 5
Bring to the boil, take off the heat and add the Thai basil leaves or coriander. Spoon the curry into four bowls and top with the chile pepper, some more ginger and a few extra basil or coriander leaves. Serve with jasmine rice.
