Sabtu, 16 April 2011

Red Thai Chicken Curry

Masakan Red Thai chicken Curry

Preparation time: 3 mins
Cooking time: 10 mins
Serves: 4 people
  • 1tbsp vegetable oil
  • 3tbsp red Thai curry paste
  • 4 chicken breasts, around 600g (1lb 5oz), sliced
  • 400ml can coconut milk
  • 300ml (½ pint) hot chicken or vegetable stock
  • Juice of 1 lime
  • 200g pack of mixed baby corn and mange tout
  • 2tbsp freshly chopped coriander
1. Heat oil in a wok or large pan; add curry paste. Cook for 2min, add chicken and brown. Add coconut milk, stock, lime juice and baby corn.

2. Bring to boil, add mange tout, reduce heat and simmer for 4-5min until chicken is cooked. Add coriander. Serve immediately.

Cooks tips
If your curry ends up too thick, thin it down with 300ml (½ pint) of water or stock and heat gently to serve - Thai curries are meant to be more soup-like. Keep the pan covered and don't let the sauce evaporate. Simmer only for as long as the meat takes to cook.

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