 |
Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 3 |
|
A Wonderful thai recipe that is great for the just the two of us. Use vegetables that are in season for a more affordable meal. Ingredients:
2 tablespoons oil |
1 onion, finely chopped |
2 teaspoons thai red curry paste (or 3 teaspoons for a hotter curry) |
2 garlic cloves, finely chopped |
1 cup coconut milk |
1 cup chicken stock |
2 tablespoons fish sauce |
1 tablespoon brown sugar |
1/2 teaspoon salt |
1 zucchini |
1 red pepper |
1 cup jasmine rice |
12 ounces meat |
2 tablespoons cornstarch |
2 tablespoons lemon juice |
4 large fresh basil leaves, finely sliced |
Directions:
1. 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 and zucchini, 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.
|
|