Saturday , December 14 2019
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thai-red-curry

Thai Red Curry

Recipe submitted by reader Sue Knott from Kessingland, featured in Feast issue 11, November 2016

SERVES FOUR

INGREDIENTS

1tbsp of vegetable oil
1 180grm jar
of Thai red curry paste
400g
of diced chicken breast
1 can
of coconut milk (not light)
2 sticks of lemongrass
dried Kaffir lime leaves

1 red chilli of medium strength, finely chopped
150g of mange tout, halved
150g of baby sweetcorn, halved
150g of green beans, cut into thin slices
1 red, 1 yellow and 1 orange pepper, all cut into thin slices
6 spring onions, finely chopped

Method
Heat the oil in a deep frying pan. Add the paste and gently fry for 2 minutes. Add the diced chicken and stir to coat and cook until nearly cooked 5 to 7 minutes.

Add the coconut milk, and heat gently whilst stirring. Cut the end off the lemongrass and outer skin and crush, then crumble the lime leaves and add both to pan. Cook for a further 10 minutes.

This could now be left until  around 10 /15 minutes before you wish to eat. Then add the chilli, mange tout, baby sweetcorn, peppers and green beans. Cook until al dente.

Sprinkle the spring onions on top and serve with jasmine rice and a cool glass of Sauvignon Blanc

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