Professional Documents
Culture Documents
Thai Red Chicken Curry - Nicky's Kitchen Sanctuary
Thai Red Chicken Curry - Nicky's Kitchen Sanctuary
Notes
Can I make this curry ahead?
Yes! you can make this curry, then cool, cover and refrigerate for up to two days. Reheat in a pan until piping
hot throughout.
Can I freeze this curry?
Yes, any leftovers of this curry can be cooled, covered and frozen. Then defrost overnight in the refrigerator
and reheat in a pan (stirring often) or microwave until piping hot throughout.
Can I replace the coconut milk?
The coconut milk is quite important for a more authentic Thai flavour, but you can replace the coconut milk
with 250ml (about 1 cup) of stock and 150ml (about ½ cup plus 2 tbsp) of double/heavy cream. You may
need to thicken the sauce slightly with a cornstarch slurry made of 2 tbsp cornflour/cornstarch, mixed with 5
tbsp of cold water. Stir it in slowly to the hot curry before serving - until you achieve the desired thickness.
Nutritional information is per serving NOT including rice.
Nutritional Information
Calories: 509kcal | Carbohydrates: 17g | Protein: 43g | Fat: 31g | Saturated Fat: 23g | Cholesterol: 115mg |
Sodium: 706mg | Potassium: 1096mg | Fiber: 3g | Sugar: 9g | Vitamin A: 3643IU | Vitamin C: 68mg | Calcium:
67mg | Iron: 5mg
Tried this recipe?
Mention @KitchenSanctuary or tag #kitchensanctuary on Instagram!
https://www.kitchensanctuary.com/thai-red-chicken-curry/ 2/2