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Chicken in red curry paste
Method
- Deep fry marinated chicken in hot oil and keep aside.
- Heat oil in a pan, stir fry the curry paste and add chopped spring onions.
- Pour this mixture in a clay pot, add coconut milk, water, chicken, fish sauce, salt and pepper and bring to a boil.
- Add mint leaves, bean sprouts and lime juice and serve hot.
Ingredients:
2 tbsp. vegetable oil
1 tbsp. red curry paste
200 gms. diced chicken meat
1 egg for marination
1 tbsp. corn flour for marination
2 pakchoys, cut lengthwise
1 small chopped spring onion
salt and pepper to taste
100 ml. chicken stock
100 ml. coconut milk
2 tsp. fish sauce
2 handful of bean sprouts
1 red chilli, thinly sliced
1 tbsp. mint leaves
Juice of one lime
2 tbsp. vegetable oil
1 tbsp. red curry paste
200 gms. diced chicken meat
1 egg for marination
1 tbsp. corn flour for marination
2 pakchoys, cut lengthwise
1 small chopped spring onion
salt and pepper to taste
100 ml. chicken stock
100 ml. coconut milk
2 tsp. fish sauce
2 handful of bean sprouts
1 red chilli, thinly sliced
1 tbsp. mint leaves
Juice of one lime
RECIPES BY REHANA KHAMBATY
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