Red Thai Curry- Thailand

Serves 4

Brown sugar - 15 g
Salt - 4 g
Canola oil - 30 ml
1 onion—finely chopped
Thai red curry paste - 10 ml or 10 g
2 cloves garlic
1 cup coconut milk - 8 fl oz - 240 ml
2 tablespoons fish sauce - 30 ml
1 red pepper
12 oz (360g) uncooked skinless chicken breast fillets—cut into bite-sized pieces
Corn starch - 2 tbsp or 20 g
2 tablespoons lemon juice - 30 ml
4 large fresh basil leaves—finely sliced

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, 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.

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