Monday, February 07, 2005

Chicken Thai Curry

1 large red chilli
2tsp lemon grass, chopped
2 tsp fish sauce
1 tsp brown sugar (optional)
1 tin lychees, drained
2 carrots, sliced or julliened
parsley/corriander, roughly chopped
1-2 cups coconut cream (reduced fat if you watching your fat intake, or it can be omitted for a dry curry)
2 chicken breasts, sliced thinly
1 small tin water chestnut, sliced and drained
beans, chopped into bite size peices
capsicum, sliced into thin strips

  1. Slice and de-seed chilli (only remove the seeds if you want a milder curry)
  2. In a mortar, combine chilli, lemon grass, fish sauce and brown sugar. Pound until it makes a paste consistancy. Set aside.
  3. Prepare vegetables, then meat.
  4. Brown meat then add the vegetables and cook for a further 2 minutes
  5. Add chilli paste and allow to cook until fragrant.
  6. Add coconut milk and allow to simmer for 30 minutes. (Note : This can cook for as long or as little as you want. The longer you leave it the more the flavour will develop)
  7. Stir through corriander 2 minutes before serving.
  8. Serve with rice
Note : You can substitute the chicken for duck, or any other type of meat you want. Coconut milk can be ommitted for a low fat meal or substituted with reduced fat coconut milk. You can also substitute the curry paste for a pre-prepared one from the shops. Every recipe is changable.