Thai chicken curry
Recipe by Helena Handbasket
4 x Chicken Breasts
1 x Onion
2 Tbsp x Thai Curry Paste [Red or Green]
5ml x Fish Sauce
Vegetables [For Red I use mixed sweet peppers, for Green I use beans, baby sweetcorn and pattypans or baby marrows]
30ml x Canola Oil
1 Tin x Coconut Cream / Milk
Coriander
Sesame Seeds
Prep. Time → 5 min
Cook Time → 20 min
1. Prepare by cubing the chicken breasts and dicing the onion; Julienne the vegetables as necessary
2. Bring a wok or large pan up to a high heat, add the canola oil and fry the onion until tender
3. Add the thai curry paste and fry for a further 2 minutes to release the flavours
4. Add the splash of fish sauce and stir
5. Add coconut milk and stir thoroughly, adding the diced chicken breasts and the vegetables
6. Allow the vegetables and chicken breasts to poach in the coconut mixture until cooked
7. [Hint: You can precook some of the vegetables if they take very long to cook. I usually parboil green beans if I am going to use them, or you will need to cook them in the coconut mixture for a while before adding the chicken and the other quicker cooking vegetables]
8. Garnish with coriander and sesame seeds
9. Serve with Basmati Rice
10. [Hint: It's quite nice to chop the coriander and stir this into the basmati instead of garnishing with the coriander. You can also cook the basmati with a stick or two of dried lemongrass for an interesting taste]
main courses, chicken, curry, thai curry, red curry, green curry December 01, 2011 16:21
Does anyone cook their basmati on the stove? I've been cooking mine in the microwave in my pyrex dish since the dawn of time. If anyone wants tips and pointers on microwave rice, I'm your go to girl!