Red curry with chicken

Creamy Thai red curry with chicken thighs and coconut milk. An easy weeknight dinner with deep flavour — ready in 30 minutes.

• 600 g boneless chicken thighs, cut into pieces
• 1 can (400 ml) coconut milk
• 2 tbsp red curry paste
• 1 red bell pepper, sliced
• 200 g baby spinach or pak choi
• 2 tbsp fish sauce
• 1 tsp palm sugar or brown sugar
• 1 tbsp oil
• Fresh coriander and jasmine rice to serve

Method

1. 1
   Heat oil in a wok or large pan. Fry the curry paste for 1 minute until fragrant.
2. 2
   Add the chicken and brown all over on high heat for 3–4 minutes.
3. 3
   Pour in the coconut milk and stir. Simmer over medium heat for 10 minutes until the chicken is cooked through.
4. 4
   Add the pepper and pak choi. Season with fish sauce and sugar. Simmer for a further 3–4 minutes.
5. 5
   Serve over jasmine rice and scatter with fresh coriander.