Coriander & Chicken Red Curry

500g cubed boneless chicken 
3 tbsp. MA’S Thai Red Curry Paste
2 tbsp. oil
2 small onions, sliced
1 tsp MA’S Garlic Paste
1/2 tsp MA’S Ginger Paste
250ml MA’S Classic Coconut Milk
4 tbsp. fresh coriander, chopped
salt to taste

Step 1

In a bowl marinate the chicken with the curry paste.

Step 2

Heat oil in a pan and sauté the onion, ginger paste and garlic paste for 2 minutes being careful not to allow the garlic to burn.

Step 3

Add the chicken and 1/2 of the coconut milk and cook until the chicken is cooked through adding a little water if necessary.

Step 4

Add the remaining coconut milk and allow to simmer for 3 minutes.

Step 5

Mix through the chopped coriander leaf and adjust salt to taste before serving.