A quick and easy stir-fry made with chicken, vegetables, coconut milk and Thai red curry paste. Serve with hot rice.
Ingredients:
Chicken Breasts – 2, skinless, sliced
Red Thai Curry Paste – 1 tblsp (available in supermarkets or speciality stores)
Corn Flour – 1 to 1 1/2 tsp, mixed with 1 tblsp water
Baby Corn – 1/3 cup, chopped
Capsicum – 1, chopped, seeds removed
Green Peas – 3 tblsp
Broad Beans – 3 tblsp, chopped
Thin Coconut Milk – 200 gms
Thai Fish Sauce – 1 1/2 tsp
Lemongrass – 2 tsp, minced
Dried Lime Leaves – 2
Dark Brown Sugar – 1 to 1 1/4 tsp
Sunflower Oil as required
Coriander Leaves – few, chopped
Optional:
Carrot – 2 tblsp, chopped
Zucchini – 2 tblsp, chopped
Method:
1. Heat oil in a pan over medium flame.
2. Saute the chicken pieces for a minute.
3. Add the red curry paste and stir well.
4. Cook for a minute.
5. Add the capsicum, baby corn, peas, beans and coconut milk.
6. Stir well and simmer for 30 seconds.
7. Add 2 1/2 tblsp of water and the cornflour paste.
8. Add thai fish sauce, lemongrass, lime leaves and sugar.
9. Mix well and simmer for 5 minutes or until the vegetables and chicken are cooked and tender.
10. Discard the lime leaves and transfer to a serving bowl.
11. Garnish with coriander leaves.
12. Serve hot with rice.
