Thai Red Curry with Chicken

Deliciously spicy and truly Thai, this red curry is a delight! I make the curry paste from red chillies, fresh ginger, lemongrass, and white peppercorns. I first sauté this paste, then create the curry sauce with coconut milk and lime juice, making it both spicy and refreshing. At the end, I add fresh tomato, roasted red pepper, and pak choi, keeping the vegetables crisp. The chicken thigh fillet (better living 2 stars) is marinated with Thai spices and roasted in the oven until beautifully cooked and tender, served alongside the richly filled curry. Perfect with steamed whole grain rice.

Chicken thigh fillet (better living 2 stars), red pepper, tomato, white onion, pak choi, spring onion, bean sprouts, garlic, red chilli, lime juice, fresh lemongrass (sereh), ginger, coriander, galangal, mint and Thai basil, chilli powder, cardamom, cumin seeds, coriander seeds, turmeric, lime leaves, basmati rice, brown rice, gluten-free soy sauce, tomato purée, coconut milk, santen (coconut cream), palm sugar, potato starch, pepper and salt, sunflower oil.

Allergens: soja.

Microwave

Heat the red curry with the chicken and rice covered with cling film for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons).

Oven — 200°C, 15-30 minMarleen's choice

Preheat the red curry with the chicken and rice covered with aluminium foil or an oven-safe dish for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Disposable containers cannot be used in the oven, please transfer to an oven dish.

Energy143,59 kcal

Protein7,72 g

Fat5,58 g

of which saturated2,75 g

Carbohydrates14,49 g

Dietary fibre1,55 g

Salt0,54 g

Average weight: 540 g