Sunday, 15 September 2013

Easy Thai Red Chicken Curry


1tbsp vegetable oil ...

500g (1lb 2oz) skinless chicken breasts, cut into chunks
1 large onion, thinly sliced
10 cherry tomatoes
2 garlic cloves, crushed
1 chopped capsicum
1 stalk fresh lemon grass ( you can use dried one )
1tsp fresh ginger, grated
1 cup boiled & chopped babycorn
200 ml coconut milk
2tbsp Thai red curry paste
1tsp light soy sauce
2tbsp fresh coriander, chopped, plus extra to garnish(optional)


Heat the oil in a frying pan and add the chicken.
Cook over a medium-high heat for 4-5mins, stirring occasionally, until the chicken is soft and browned.
Add the onion and garlic and cook for a further 2mins.

Add the cherry tomatoes, capsicum, baby corn, ginger, coconut milk and red curry paste. Stir in the soy sauce and coriander.

Bring to the boil, then reduce the heat and simmer for 20-25mins, until the chicken is cooked and the sauce has reduced a little. Add dried lemongrass.

Serve it with steamed rice.

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