Ingredients
Scale
- 1 onion (peeled and sliced)
- 1 clove of garlic (peeled and sliced)
- 1 inch of fresh ginger (peeled and grated)
- 1 tbsp of red curry paste
- 2 chicken breasts (cut into cubes)
- 1 cup of coconut milk
- 1 tbsp of fresh cilantro (chopped)
- 2 fresh bird’s eye chilis
- 1 tbsp of cashew nuts (crushed)
- Salt and pepper
- Olive oil
Instructions
- Heat olive oil in a wok on medium heat.
- Add onion and a pinch of salt and cook for 4 minutes.
- Add garlic and ginger and cook for 3 minutes.
- Add the red curry paste and stir.
- Add the chicken and cook for 8 minutes.
- Pour the coconut cream and cook for 15 minutes on low heat.
- Serve with cilantro, cashew nuts, black pepper, red chili peppers.
- Prep Time: 25 mins
- Cook Time: 30 mins
- Category: Dinner
- Cuisine: Thai
