Thai red chicken curry

4 servings Prep: 15 mins, Cooking: 20 mins

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Poultry

By Food24 November 03 2009

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Ingredients (10)

15.00 ml	cooking oil — or olive oil
30.00 ml	Thai red curry paste
500.00 g	chicken breast fillets — sliced into strips
45.00 ml	fresh ginger — finely grated
30.00 ml	garlic — cloves, finely chopped
5.00 ml	turmeric
400.00 ml	coconut milk — or cream
1.00	lemon — zest only
10.00 ml	sugar
1.00 handful	fresh basil

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Method:

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.