Thai Hot Chicken & Coconut Curry |
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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 4 |
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It turns out great with just plain white rice served with it. It's spicy so you can cut down on the chillies. It is quick to make since these things are usually in the fridge and not much cutting required. If you want you can add a few veggies. Ingredients:
2 cups coconut milk |
2 tablespoons red curry paste |
2 garlic cloves, crushed |
1 lb chicken (u can use any other kind of meat u like, beef goes really well) |
1 tablespoon lime juice |
2 tablespoons thai fish sauce |
2 red chilies, sliced |
1/2 teaspoon turmeric |
3/4 teaspoon salt |
2 tablespoons chopped fresh basil leaves or 3/4 teaspoon dried basil leaves |
2 tablespoons chopped fresh cilantro leaves |
cooked rice, to serve |
Directions:
1. Put coconut milk in a saucepan and bring to a boil. Lower the heat and simmer gently for 10 minutes until a little thick. Stir in red curry paste and garlic and simmer for 5 more minutes.
2. Cut chicken into bite sized pcs and add them to the pan and bring to a boil. Lower the heat and add the lime juice, fish sauce, chillies, turmeric and salt.
3. Cover and simmer for 15 minutes or till chicken is cooked. You can add a little water if the sauce looks dry.
4. Stir in basil and cilantro, adjust salt and serve with white rice. (if using dry basil leaves let it simmer for 2 more minutes).
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