Coconut chicken curry the KZN way
A fragrant curry with baby marrows. Very quick and easy.
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Loading... Ingredients
- 30 ml (2 tbsp) oil
- 1 onion, chopped
- 1 garlic clove, minced
- 10 ml (2 tsp) grated fresh ginger
- 250 ml (1 cup) sliced zucchini (baby marrows)
- 1 red pepper
- 500 g chicken breasts, deboned, cubed
- 30 ml (2 tbsp) Thai red curry paste
- 5 ml (1 tsp) tomato paste
- ¼ cup tomato puree
- 1 X 410 g can coconut milk
- 5 ml (1 tsp) brown sugar
- 15 ml (1 tbsp) corn starch, dissolved in a little water
- 4 cups cooked Spekko Long Grain Parboiled Rice or Spekko Royal Umbrella Jasmine Rice
- bunch of fresh coriander
Method
- Heat the oil in a large pan.
- Add the chopped onions, garlic, ginger zucchini and red peppers. Sweat until the onions and peppers are soft.
- Add the chicken breasts, Thai red curry and the tomato paste and puree. Stir and cook on medium heat for about for 4 minutes.
- Add the coconut milk and simmer for a further 4 minutes.
- Add the brown sugar and the corn starch.
- Season with salt and finish off with the chopped coriander.
- Thai dishes are generally served with jasmine rice. Spekko’s Royal Umbrella Jasmine Rice is grown in Thailand and has won several awards for best rice in the world.
Spekko tips for caterers