Thai Red Chicken Curry with Baby Corn & Broccoli

Name: Thai Red Chicken Curry
Prep time: PTM
Cook time: PTM
Total time: PTM
Yield: servings
Ingredients: 150.00 Millilitres Coconut Milk; 50.00 Grams Broccoli; 40.00 Grams Water Chestnuts; 40.00 Grams Straw Mushrooms; 40.00 Grams Bamboo Shoots; 1.00 Whole Red Capsicum; 15.00 Millilitres Fish Sauce Dressing; 2.00 Whole Baby Corn; 130.00 Grams Chicken Breast; 75.00 Millilitres Chicken Stock; 1.00 Whole Red Onion; 15.00 Grams Thai Red Curry Paste; 1.00 Whole Lime Leaves; 1.00 Whole Lemongrass; 1.00 Clove Garlic; 1.00 Tablespoons Olive Oil

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!

Recipe Creator

JustCook Team

JustCook Team Recipes

Nutrition Per Serving

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

Recipe Steps

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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.
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.
step 3

Stir in red curry paste and the dissolved chicken stock, ensuring the paste is fully dissolved.
step 4

Introduce the chicken breast to the pan, cooking and stirring regularly until it starts to cook through.
step 5

Stir in half of the coconut milk, mixing well until the liquid takes on a red hue.
step 6

Add the baby corn, water chestnuts, straw mushrooms, red pepper, and bamboo shoots to the pan.
step 7

Incorporate the broccoli and fish sauce dressing, stirring to combine.
step 8

Lower the heat and let the curry simmer for 2 minutes. Finally, divide the curry among serving bowls and serve hot.