We were meant to go to Thailand this year, for our #tripofalifetime. No holiday last year, a whole lotta saving, a whole lotta negotiating to get three full weeks off work and kids, training like a beast for that bikini bod, in order for the two of us to hit Thailand, Singapore, Bali hard.
All the food, all the sun, all the food, Muay Thai training, beach clubs, massages and did I mention, all.the.food.
But no. That little bitch ‘Rona put paid to that, with the trip cancelled, the flights f*cked and the closest we’re getting to our Thai Adventure is this little wonder, whipped up in my very Aussie, very Gold Coast, very suburban 1970s kitchen. Tastes good but 🙂
If you’re craving an international getaway too, give this one a whirl. Way better than takeaway since you know exactly what’s gone into it. And way cheaper too. So you can keep saving towards your travel fund for when the planes eventually take to the skies again. In the meantime, we have this Athletist Thai Red Chicken Curry to tempt the tastebuds (without smashing the bikini bod).
There’s a reason Thailand is known as the Land of Smiles – if you ate this good every day, you’d be smiling too.
Thai Red Chicken Curry
- 1 large onion, sliced (about 140g)
- 5 tbsp Thai red curry paste
- 1 tsp minced garlic
- 1 tsp minced lemongrass (we buy the Gourmet Garden stuff in a tube)
- 1 cup low salt chicken stock
- 1 tbsp fish sauce
- 2 tsp brown sugar
- 150 g green beans, trimmed, cut in half
- 400 ml coconut milk (full fat)
- 100 g butternut pumpkin, peeled, cubed
- 300 g chicken thigh, skinless, boneless (cut each fillet in half)
- Cook curry paste, garlic, lemongrass and ginger in a non-stick pan for a minute or so until fragrant. Add onion and a splash of water if needed to prevent sticking. Cook onion until translucent.
- Add chicken stock, stirring to dissolve curry paste mixture. Simmer 2-3 minutes until sauce reduces slightly.
- Add coconut milk, fish sauce, lime juice, sugar and stir. Then add chicken, cooking for 10 minutes until chicken is opaque.
- Add pumpkin and beans, cooking for 5-7 minutes more until veggies are cooked and sauce has thickened.
Psst . . . Love a curry? We’ve got you sorted with our Man Flu Curry and our The Chicken and The Egg Curry. Want to take your tastebuds on another international trip? Try our Cheat’s Indian Black Pepper Chicken. Check ’em out, cook ’em up and share your pics on Insta #athletisteats