Slow Braised Chicken, Coconut and Red Thai Curry - Serves 4
This should be served with Thai style noodles or boiled riceA tip from
This wonderful spicy Chicken dish uses my Et Volia! Red Thai Paste and Refreshingly Garlic Pastes.
In a casserole dish heat the vegetables and sesame oil
Once hot add the chicken and fry until sealed add the peppers and red onions
Fry until starting to soften add the ginger, spring onions and the Red Thai Paste along with the Refreshingly Garlic paste continue to cook.
Add the lime, coconut milk and the stock and bring to the boil
Once boiling add the spinach
Cover and simmer for 30-45 minutes until the cooking juices are thick and creamy and the chicken is cooked tender.
Add the chopped coriander and season