Is there anything better than enjoying a home cooked curry on a cool night? I’ve made this Thai Red Curry with Grapes extra special with red Australian Grapes for bursts of natural sweetness which just takes a home cooked curry to the next level!
As a bonus, adding grapes to recipes is a great way to get your kids to eat more fruit, which is super important for mental and physical health.
All the comforts of home cooking are right here with fragrant spices that fill your kitchen and flavours that warm and nourish from the inside out.
About The Recipe:
This is a full bodied, creamy and flavourful curry. With balanced notes of sweet, salty, sour and savoury your taste buds will come alive with the herbs and spices. To enrich the dish I’ve added bursts of sweetness with red grapes. Much like popular curries that have pineapple or lychee, adding grapes to this Thai Red Curry recipe adds a refreshing element of sweetness, cleanses the palate and adds a satisfying texture.
Made with whole food ingredients, this recipe is naturally gluten free and dairy free. No added sugar.
To make this recipe vegetarian and vegan friendly omit chicken and replace with tofu.
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Thai Red Curry with Grapes
- 1 cup red grapes (heaped)
- 4 tbsp Thai red curry paste
- 1 lemongrass stalk (tender part) finely chopped
- 1 tsp minced garlic
- 1/2 tsp minced ginger
- 1 tbsp coconut oil
- 500g chicken breast or thigh chopped
- 400ml coconut milk
- 250ml stock/broth
- 150g green beans or snow peas
- 1 red capsicum sliced
- 3 kaffir lime leaves stem removed, finely sliced
- 1 tsp fish sauce
- 1 tsp fresh lime juice
- Thai basil or coriander to garnish
- Red chilli sliced, to garnish
- Fresh lime wedges to serve
- Steamed rice or cauliflower rice to serve
- In a large, deep saucepan or wok, heat coconut oil with curry paste, lemongrass, ginger and garlic. Stir frequently over medium heat for 1-2 minutes until aromatic.
- Add chicken and stir over heat for 2-3 minutes until the chicken is sealed (raw edges are now cooked).
- Add coconut milk and broth. Cover and simmer for 10 minutes.
- Add green beans, capsicum, kaffir lime leaves, fish sauce and grapes and cook for a further 5-8 minutes on low heat or until chicken is cooked through and vegetables have softened (but are still crisp).
- Serve with freshly squeezed lime.
- Garnish with fresh herbs and chilli to serve.
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This recipe and imagery is copyright by Live Love Nourish. If you wish to share on your website please get in touch. We love collaborating with like-minded business’ but we kindly ask permission is requested.
As proud partners, this recipe was custom created by nutritionist and recipe developer Casey-Lee Lyons for Australian Grapes.