This curry is one of our all time favourite meals, loaded with fresh crunchy vegetables and chicken in a creamy red curry sauce its such a balanced, comforting, quick and healthy meal to make. Topped with fresh coriander and lime and served alongside some rice there really isn’t much better than a warming bowl of this.
Serves – 4
Prep– 10 minutes Cooking Time– 20 minutes
1tsp good quality cooking oil
1tsp grated ginger or paste
1tsp crushed garlic
2tbs red curry paste
1 400ml can of coconut cream
1tbs raw sugar or coconut sugar
1tbs soy sauce or tamari
500grams diced chicken breast or thigh (can purchase whole and dice yourself if prefered)
1 bunch of broccolini, chopped
2 carrots, diced
¼ purple cabbage, thinly sliced and cut into around 3cm pieces
1 whole lime to squeeze when finished
½ cup fresh coriander, as garnish
2 cups rice or quinoa, to serve
Begin by heating the oil in a saucepan over a medium heat, add the crushed garlic and ginger into the pan heating for 1 minute before adding the curry paste. Continue cooking for another minute then add the coconut cream, soy sauce/tamari and coconut sugar stirring everything together until the sauce starts to boil then reduce to a simmer.
Add the chicken to the sauce, stirring frequently, and cook for around 12 minutes, or until your chicken pieces have cooked through. Add the carrots, cooking for around 4 minutes, then add the purple cabbage and broccolini. Continue cooking and stirring frequently for another 3 minutes or until the broccolini has cooked through.
Serve with rice of choice or quinoa, a squeeze of fresh lime and chopped coriander.