Thai red chicken curry
Serves 2
A traditional Thai red curry made
with a subtle blend of hot, salty, sweet and sour flavors to get the
taste buds tingling. You can make your own curry paste from scratch,
however to save time we recommend you buy a good-quality pre-made
Thai curry paste.
2 tablespoons canola or peanut oil
1 onion — finely chopped
1 tablespoon Thai red curry paste
2 cloves garlic — finely chopped
1 cup coconut milk
1 cup chicken stock
2 tablespoons fish sauce
1 tablespoon brown sugar
½ teaspoon salt
1 zucchini — sliced into thin rounds
1 red pepper — cut into thin strips
½ cup Jasmine rice
12 oz (340g) raw skinless chicken breast fillets — cut into
bite-sized pieces
2 tablespoons cornstarch (cornflour) mixed to a paste with 2
tablespoons water
1 tablespoon lemon juice
1 tablespoon finely chopped fresh basil
HEAT the oil in a large saucepan over a
medium heat and cook the onion for 6 minutes, stirring occasionally.
ADD the curry paste and garlic and cook, stirring, for a minute. ADD
the coconut milk, stock, fish sauce, sugar and salt, then bring to
the boil. ADD the red pepper and zucchini, cover with a lid, then
reduce the heat to medium and simmer for 12 minutes. WHILE the curry
simmers, cook the rice. ADD the chicken to the curry and simmer,
covered, for a further 8 minutes. ADD the cornstarch paste and stir
continuously until the curry thickens, then stir in the lemon juice
and basil. SERVE on a bed of rice.
Variations: This curry tastes equally delicious using any
selection of seafood (such as shrimp, scallops or pieces of firm
fish), or cubed firm tofu. You can also use a variety of different
vegetables with this curry including shredded cabbage, thinly sliced
carrot or green beans. Be flexible and adapt the recipe to make the
most of seasonal produce.
© MediterrAsian.com