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 Red Curry Chicken
Mum's House
Red Curry is the most well known Thai curry. The basis of the curry is the dried chillies that are ground to a paste together with lemon grass and galangal. This recipe uses 2 large chicken breasts if you prefer to cook the way the locals do, double the ingredients and use a small whole chicken cut into large pieces.
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Ingredients
* 2 large chicken breasts cut into bite size pieces
* 4 tsp Red Curry Paste
* 1 Tbsp vegetable oil
* 57g fine beans (cut into 3cm lengths)
* 1 tin coconut milk
* Handful Sweet Basil
* 2 tsp fish sauce (to taste)
* 1 tsp palm sugar (to taste)
Preparation
1. Heat oil in a wok and gently fry the red curry paste, adding 2 Tbsp coconut milk to cook out the curry paste.
2. Cook for about 2-3 minutes until the oil separates from the curry paste.
3. This is the best time to add the chicken pieces which should be stir fried in the mixture for about 3 minutes.
4. Next add the coconut milk, palm sugar the fish sauce.
5. When chicken is cooked add the fine beans and cook further until beans are al dente.
6. Lastly, scatter the sweet basil over the curry and turn off heat.
7. If curry is to be eaten later, allow curry to cool uncovered.
# Serve 2 - 3
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| Get the following ingridents for Red Curry Chicken from Mum's House® |
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| Red Curry Paste |
Vegetable Oil |
Coconut Milk |
Fish Sauce |
Bamboo Shoot |
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NOODLES & INSTANT NOODLES |
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SWEET - SNACK - JAM - CRISP |
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FRESHLY COOK - FOODS
