Red Thai Curry
Over a year ago
1,881 views
Ingredients
- Dash Oil for frying
- 4 Chicken breasts (cut into 1inch cubes)
- 3 White onions (thinly sliced)
- 2 Red peppers (deseeded and cut into chunks)
- 1 stalk Lemongrass (bashed with a rolling pin)
- 3tsp Fresh ginger (grated)
- 2 x 400ml Coconut milk (reduced fat ok)
- 2 Chicken stock cubes dissolved in 1/3 pint hot water
- 4tbsp Red thai curry paste
- 2tbsp Fish sauce
- To taste Fresh coriander – just pull the leaves off and leave whole. or chop a little if you prefer
Accompaniment
SponsoredLouis Chavy Pouilly Fuisse Burgundy Premium Selection
One of the most elegant, popular and acclaimed white wines of Burgundy, this wine exudes a certain quality of finesse. The wine is fresh, brimming with complex layers of ripe fruit and lively minerality. Written up as one of Decanter magazine Top 10 Current Release wines, it certainly boasts value for money. Buy this wine if you like: Fully bodied white wine
Method
-
1
Heat the oil or butter in a large frying pan or wok and stir in chicken, cook on a high heat until browned.
Stir in the onions and turn down to a medium heat, cook for a couple of minutes.
Add in the red pepper, lemongrass, ginger, coconut milk, chicken stock, red curry paste and fish sauce. Stir in all the ingredients and bring to the boil.
Turn down and simmer for 25mins, stir occasionally.
Turn off the heat, take out the lemongrass and stir in the coriander.
Serve with : (Tilda) Thai Jasmine Rice, which boils in 10 minutes (you can stir in a little coriander once ready to serve).
Similar Recipes
View all similar
Comments (0)