Showing posts from December 19, 2009

Thai Red Chicken Curry

Thai Red Chicken Curry

Serving Size:4

1 packet red curry paste( available in Asian Store)
1/2lb chicken breast cubed
1 tomato diced
1/2 cup sliced shallots
3 cloves garlic finely chopped
1 small pc ginger sliced thinly
1 cup thick coconut milk
2tbsp soy sauce or fish sauce
1 green pepper diced
1 lemon grass sliced
few lime leaves
2tbsp lime juice
1/2 cup chopped fresh basil leaves
salt to taste
slice red chillies for garnishes

Preparation Methods:
Heat the oil in a large saucepan over a medium heat and cook the onion for 5 minutes, stirring occasionally followed by the diced tomatoes,lemon grass.lime leaves,ginger the curry paste and garlic and cook, stirring, for a minute.Then add the coconut milk,soy sauce, diced green pepper and salt. Cover with lid and reduce the heat to medium and allow the gravy to simmer for a while. Finally add the chicken breast and cook til it become tender. Adjust the level of salt and stir in the lime juice and the chopped basil leaves and red chillies. Serve hot…