Thai Red Chicken Curry Recipe INGREDIENTS 1 Tablespoon oil. 1 onion, sliced. 1 eggplant, chopped. 1 red pepper, sliced. 2 Tablespoons Thai red curry paste. 4 skinless chicken breasts, sliced. 1 Tablespoon chilli sauce. 1 can (380g) low fat evaporated milk. ¼ cup light coconut milk. 1 teaspoon Thai fish sauce. 1 Tablespoon lemon juice. ½ cup peas. 1 handful of fresh coriander, washed, stalks removed and chopped. Salt and black pepper to taste. Few extra sprigs of coriander to garnish. Cooked rice to serve. STEPS In a pan on the stove heat the oil. Add the onion, eggplant and red pepper. Cook for 2 minutes. Add curry paste and chicken. Cook for a further 2 minutes. In a jug mix together the chilli sauce, evaporated milk, coconut milk, fish sauce and lemon juice. Add to the pan and bring the mixture to the boil, stirring frerquently. Turn the heat down and simmer for 10 minutes until the eggplant and chicken is tender. Add the peas and coriander leaves. Simmer for another 2 minutes. Season to taste with salt and black pepper. Garnish with the extra coriander. Serve with rice.
Posted on: Mon, 01 Sep 2014 10:27:54 +0000
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