Red Curry Chicken Recipe | Women's Bean Project
Enjoy a satisfying summer curry with refreshing lemongrass, sweet coconut milk, and savory WBP Malaysian Spice Blend.
Ingredients
- 1 tin WBP Red Curry Spice Blend
- 2 stalks lemongrass, sliced
- 2 tablespoons coconut oil
- 4 chicken leg quarters, chopped
- 3 medium red potatoes, peeled and quartered
- 1 cup coconut milk
- 1 cup chicken stock
- 2 star anise pods
- 1 Thai bird’s eye chili, sliced (omit for milder spice)
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