Red thai chicken curry

Hello peeps! I've been so busy but yesterday I had time to try one of my favourite recipes from home. That's one of my favourite things about cooking, learning how to make my favourite dishes my mum and family have always made. This is a simple recipe that tastes amazing and is nice to spice up any evning with. Try it out!
2-4 chicken breasts
1 tin of coconut milk
1 yellow onion
1 tbsp Ghee or oil (Ghee is clarified butter)
1 stick lemon grass
2-3 fresh lime leaves
2 tbsp fish sauce
1 tbsp palm sugar (syrup will work too)
1 tbsp red curry paste
1 tsp basil
1 tin baby corn
How to:
Step 1:
Dice chicken and fry in a medium sized pan with the lemon grass and a little bit of oil.
Open the coconut milk and skim off the top layer of thick cream as shown on the picture. Save both!
Fill up the tin with water till the top and add to the chicken when it has been browned all over.
Cook gently for 10 minutes and then take off the hob.
Step 2:
Finely chop your onion and at o a wok with the tablespoon of Ghee or oil. Fry soft but not brown.
Add the curry paste, palm sugar and fish sauce and fry until all mixed together.
Add the thick cream and make sure that it DOESN'T boil because it will seperate.
Stil until evenly mixed.
Add the mixture to step 1 and put on the heat again. Cook for a further 5-10 minutes.
Add the basil and baby corn and cook for another 5 minutes.
Serve straight away with rice and/or noodles.


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