Thai Red Chicken Curry with Rice
This one is a firm favourite and we have had it requested off menu for special occasions through to New Years Eve special meals! This vibrant curry is made all the more authentic with the addition of lemongrass, Thai Basil and makrut lime leaves from our garden which all give it a real zing of freshness. It tends to be mild but we pop in a chili or two from our garden so you can up the spiciness to your preference. Cheaper than takeout, freshly made with local farm produce, let us cook your dinner!
Ingredients
Jasmine rice, Coconut milk, Chicken thighs, Chicken stock, Butternut pumpkin, Green beans, Red curry paste, Lime, Lemongrass, Sugar, Fish sauce, Thai basil, Coriander, Red chilli, Garlic, Ginger, Salt, Kaffir lime leaves.
Preparation and storage notes
If thawed microwave for 3 mins on high, stir and then repeat for another 30 seconds. If frozen, microwave on high for 5 mins, stir then repeat for another 2 mins. Stir well and serve when well heated through.
