Thai-Inspired Curry

Tried and tested and almost impossible to mess up! You can add or remove ingredients to make it your own. The best thing about this curry other than it being delicious, is it’s dairy free, gluten free and practically calorie free! – Noëlla

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon

Thai-Inspired Curry

  • Author: Noëlla
  • Total Time: 30 minutes
  • Yield: 2 servings 1x

Description

Tried and tested and almost impossible to mess up! You can add or remove ingredients to make it your own. The best thing about this curry other than it being delicious, is it’s dairy free, gluten free and practically calorie free!


Scale

Ingredients

  • 1 tbsp vegetable oil
  • 1.5 tbsp Thai red curry paste 
  • 2 crushed garlic cloves
  • 1 fresh chilli (optional)
  • 1 onion, cut into wedges (sometimes I add more onion and add other veg in at the end to bulk it up as a veggie curry)
  • 2 tsp fresh grated ginger
  • Juice of 1/2 a lime
  • 1 cup coconut milk 
  • 1/2 cup cilantro leaves 
  • 1 potato (optional)
  • 2 chicken breasts (optional)

Instructions

  1. Par-boil potatoes. 
  2. Chop up chicken breasts, and lightly cook in a pan. 
  3. Heat oil in a medium saucepan over a medium-high heat. Add curry paste and cook for 1 minute or until fragrant. 
  4. Add onion and ginger and cook for 2 minutes. 
  5. Add coconut milk and stock and simmer for 8 minutes (add in your customized ingredients here, ie. Potatoes & Chicken) cook for another 5-8mins. 
  6. Add lime juice and half of the cilantro leaves and cook for 2 more minutes. 
  7. Serve with rice or riced cauliflower for a low-calorie option.