Red chicken curry Recipe | Better Homes & Gardens Australia
Forget about heading out in the cold to pick up takeaway. This red chicken curry is super simple to make and can be thrown into a pressure cooker to shorten the cooking time.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bhg.com.au.
Ingredients
- 1.5kg chicken thigh cutlets
- 114g can red curry paste
- 1 red capsicum, cut into thick strips
- 1 small eggplant, diced into 2cm cubes
- 1 carrot, sliced into 1cm-thick rounds
- 300g baby chat potatoes, quartered
- 250ml chicken stock
- 270ml coconut cream
- Juice of 1 lime
- 2 tsp fish sauce
- 1 Tbsp brown sugar
- Steamed rice, to serve
- Lime wedges, to serve
- Thai basil leaves, to garnish
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