Wednesday, April 23, 2008

Quick Thai Red Chicken curry
Rice noodles (or substitute)
600g thinly sliced chicken breast
1 tbsp red curry paste
1 can of coconut cream (milk makes a thinner sauce which we didn't like so much)
juice of two limes
1 tbsp fish sauce
1 tbsp brown sugar
1 can baby corn, drained and chopped into chunks
1 bag of baby spinach leaves
1 handful of basil, shredded

Fry the chicken in batches in the wok, remove and add curry paste, fry for a few seconds until fragrant, add coconut cream, lime juice, fish sauce and brown sugar. Return the chicken to the sauce, stir in the corn, spinach leaves and basil. Put the lid on the wok.

In the meantime prepare your noodles. This sauce would be just as good over rice.
Serve and enjoy.

I like this recipe because its really quick, the most complicated thing is preparing the chicken but I buy my breasts in bulk and prepare all in one go, that way I have bags of chicken chunks frozen already and can just grab one from the freezer in the morning all ready to go for dinner that night. This time round I used coconut milk which was very thin and served the sauce over noodles, I think the thinner sauce would be better over jasmine rice, and a thicker sauce from coconut cream or thickened with corn flour works better with noodles.

PS we ate this so quickly I forgot to take a photo. To be honest, it wasn't that pretty either but man it tasted good!

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