Healthy Authentic Red Thai Curry

I love curries, Thai or Indian, because of the bold flavour profile of sweet, sour, salty, spicy and even creamy. I also love that the flavour predominantly comes from the array of fresh spices used. And what’s so great about spices? Well…they’re healthy. There is no need for all the bells and whistles used to trick us into loving fast cardboard food.

However, in saying that, if you’re popping down to your local Indian/Thai take away, like we admittedly love to do, you can be sure that your curry is FULL of fat, most often in the form of ghee, and high in calories and sodium; which is why I love cooking my own so I can monitor what goes in.

This recipe is for a red Thai chicken curry. Now this is not my own recipe so I am going to be redirecting you to the original page when we get to the method. I have however made a few  minor changes.

Healthy Authentic Red Thai Curry

  • Servings: 4
  • Difficulty: Easy
  • Print


My Recreation

Ingredients you will need:

  • 4 Chicken Breasts (Boneless,Skinless)
  • 1 Tablespoon red curry paste
  • 1 (15 ounce) can coconut milk
  • 1 Tablespoon fish sauce
  • 2 Tablespoons of Olive Oil
  • 1 Teaspoon Grated Ginger
  • 1 Teaspoon Grated Garlic
  • 1 Teaspoon Crushed Black Pepper
  • 1 Teaspoon Red Chili Powder
  • 1 Teaspoon Curry Powder
  • Few Florets of Broccoli
  • Handful of red/purple cabbage (add in with red peppers)
  • 1-2 Carrots
  • 1/2 Red Bell Pepper
  • 1/2 Yellow Bell Pepper
  • 1 Onion Chop Fine
  • Bunch of chopped Coriander leaves for garnishing

(Please note I have increased the chicken from 2 to 4 breasts as we love a good dose of protein, added cabbage and decreased the olive oil to 2tbsp)

Here is the method:

This curry goes well with brown rice or for a low carb option why not try this baked caulirice recipe?

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