A delicious Thai chicken stir fry made with leftover homemade red curry paste, fresh ginger, garlic, and herbs. The chicken thigh fillets are marinated in a rich Thai marinade, then stir-fried with vegetables and coconut milk for a flavorful meal.
1: Marinate chicken thigh fillets with red curry paste, ginger, garlic, coriander, paprika, tomato, green chilli, and lemon grass paste for 20 minutes.
2: Heat oil in a pan and add broccoli and curly kale.
3: Stir fry the vegetables with garlic, paprika, lemon juice, sesame seeds, and a splash of water.
4: Add the marinated chicken to the pan and cook until it turns white.
5: Add half a tin of coconut milk and reduce down, allowing the fillets to poach.
6: Cook for an additional 10-15 minutes, then plate up.
