Thai red chicken curry
10/3/2010
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Takeaway food can easily be cooked at home and that way you often have more control over the quality of the fresh ingredients, plus you can have some fun along the way!
Ingredients
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| 2 tbsp | Red curry paste |
| 2 | Shallots |
| 1 tbsp | Vegetable oil |
| 1 tbsp | Brown sugar |
| 1 tsp | Lemongrass |
| 400 ml | Coconut cream |
| 1 cup | Chicken stock |
| 4 | Chicken breasts |
| 150 g | Green beans |
| ¼ cup | Coriander leaves |
Directions
- Place red curry paste, shallots, and vegetable oil in a saucepan and saute gently for 3 to 5 minutes, stirring to prevent the paste from sticking.
- Add brown sugar, finely chopped lemongrass, coconut cream and stock to the pan and bring almost to the boil, then reduce to a simmer.
- Slice each chicken breast fillets into four strips and add to coconut curry along with the beans. Simmer gently until chicken is cooked through.
- Serve curry with cooked rice and garnish, topped with a bunch of coriander leaves.
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Comments
charlia
added 95 days agoHad it for tea last night, was just gorgeous. Flavour was great but there wasn't much heat which was good as I'm still getting use to spicy foods, I think next time I'm going to add fresh deseeded chopped chilli to it at step 1 also just for a little more bite.
Flag comment for moderation1casper
added 155 days agoDivine -tried it tonight and was so tasty and easy to prepare. Whole family enjoyed it and were back for more!!
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