Thai Red Curry with Grapes
A fragrant Thai curry with bursts of natural sweetness.
Servings 6
Ingredients
- 1 cup red grapes (heaped)
- 4 tbsp Thai red curry paste
- 1 lemongrass stalk (tender part) finely chopped
- 1 tsp minced garlic
- 1/2 tsp minced ginger
- 1 tbsp coconut oil
- 500g chicken breast or thigh chopped
- 400ml coconut milk
- 250ml stock/broth
- 150g green beans/ snow peas
- 1 red capsicum sliced
- 3 kaffir lime leaves stem removed, finely sliced
- 1 tsp fish sauce
- 1 tsp lime juice
- Thai basil or coriander to garnish
- Red chilli sliced, to garnish
- Fresh lime wedges to serve
- Steamed rice or cauliflower rice to serve
Instructions
- In a large, deep saucepan or wok, heat coconut oil with curry paste, lemongrass, ginger and garlic. Stir frequently over medium heat for 1-2 minutes until aromatic.
- Add chicken and stir over heat for 2-3 minutes until the chicken is sealed (raw edges are now cooked).
- Add coconut milk and broth. Cover and simmer for 10 minutes.
- Add green beans, capsicum, kaffir lime leaves, fish sauce and grapes and cook for a further 5-8 minutes on low heat or until chicken is cooked through and vegetables have softened (but are still crisp).
- Serve with freshly squeezed lime.
- Garnish with fresh herbs and chilli to serve.
Notes
Recipe Tips:
The grapes add bursts of natural sweetness to the recipe but if you have an extra sweet tooth add 1-2 tsp of coconut sugar to the broth.