Thai red chicken curry

Recipe from: 6/1/2006 12:00:00 AM
chicken curry

Ingredients 10
Servings 4
Time 15

Ingredients

  • 15
    ml
    cooking oil or olive oil
  • 30
    ml
    thai red curry paste (I made my own but you can buy a bottle at Woolies)
  • 500
    g
    chicken breast fillets, cut into thin strips
  • 45
    ml
    finely grated ginger
  • 30
    ml
    finely chopped garlic
  • 5
    ml
    turmeric
  • 400
    ml
    1 tin (400 ml) coconut milk or cream (if you prefer a richer curry)
  • 1
    grated rind of lemon
  • 10
    ml
    sugar
  • 1
    handful
    basil leaves (optional)
 

Method

20
 
Heat a large heavy-bottomed saucepan (or wok) and add the oil.
Add the curry paste when the oil is hot and stir-fry for about 30 seconds.
Add the chicken and stir-fry for about a minute or until the meat is completely covered with the curry paste.
Remove with a slotted spoon and set aside.
Add the ginger, garlic and turmeric and stir-fry for a few seconds.
Stir in the coconut milk or cream, lemon rind and sugar and cook for 5 to 10 minutes.
Sprinkle with the basil if used, stir and serve immediately with white or basmati rice.
 

Read more on: poultry  |  stir-fry
 

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