Chicken Thai Curry

INGREDIENTS

Coconut/canola oil
1 teaspoon fresh ginger, grated
1 teaspoon fresh garlic, diced
1 tablespoon fresh red chilli, chopped
5-6 teaspoon Thai green curry paste
1 stalk lemongrass, whole, peeled and lightly pounded
4 chicken breast pieces sliced/cubed
1 red pepper, Julliard
1 yellow pepper, Julliard
Mangetout/broccoli stems
1 tin coconut cream
300ml chicken stock
1 tablespoon fish sauce
1 tablespoon lime juice
2 teaspoon brown sugar
fresh coriander, for serving
Long grain jasmine rice, cooked

METHOD

Heat the oil in the pot. Fry the peppers. Remove once cooked but still crisp.Heat more oil. Fry the ginger, garlic, chilli, lemongrass and curry paste for about 2 minutes, or until you can smell the aromas. Add the chicken pieces and fry for another minute or 2. Add Half tin coconut milk/cream and chicken stock Cook for about 20 minutes. Add another ½ tin of coconut cream if needed to thicken.Next add lime juice, fish sauce, and brown sugar, to taste. Add the fresh veggies and remove the lemongrass.Serve hot with fresh chopped coriander and jasmine rice.

INFO & TIPS

Fresh prawns instead of chicken
Sauce must be creamy consistency

POSTED ON

01 Feb 2021

WOULD YOU LIKE TO ?

COMMENTS