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    Thai Chicken Curry


    Source of Recipe


    Various

    List of Ingredients




    2 tablespoons canola or peanut oil
    1 onion—finely chopped
    2 teaspoons Thai red curry paste (or 3 teaspoons for a hotter curry)
    2 cloves garlic—finely chopped
    1 cup coconut milk
    1 cup chicken stock
    2 tablespoons fish sauce
    1 tablespoon brown sugar
    ½ teaspoon salt
    1 zucchini (courgette)—sliced into thin rounds
    1 red pepper (capsicum)—julienned
    1 cup Jasmine rice
    12 oz (360g) uncooked skinless chicken breast fillets—cut into bite-sized pieces
    2 tablespoons cornstarch (cornflour) mixed to a paste with 2 tablespoons water
    2 tablespoons lemon juice
    4 large fresh basil leaves—finely sliced

    Recipe



    HEAT the oil in a large saucepan over a medium heat and cook the onion for 5 minutes, stirring occasionally. ADD the curry paste and garlic and cook, stirring, for a minute. ADD the coconut milk, stock, fish sauce, sugar and salt, then bring to the boil. ADD the red pepper and zucchini, cover with a lid, then reduce the heat to medium and simmer for 12 minutes. WHILE the curry simmers, cook the rice. ADD the chicken to the curry and simmer, covered, for a further 8 minutes. ADD the cornstarch paste and stir continuously until the curry thickens, then stir in the lemon juice and basil. SERVE on a bed of rice.

    Variations: This curry tastes equally delicious using any selection of seafood (such as shrimp, scallops or pieces of firm fish), or cubed firm tofu. You can also use a variety of different vegetables with this curry including shredded cabbage, thinly sliced carrot or green beans. Be flexible and adapt the recipe to make the most of seasonal produce.



 

 

 


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