Chicken Thai Curry
Ingredients
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
Method
- Slice and de-seed chilli (only remove the seeds if you want a milder curry)
- In a mortar, combine chilli, lemon grass, fish sauce and brown sugar. Pound until it makes a paste consistancy. Set aside.
- Prepare vegetables, then meat.
- Brown meat then add the vegetables and cook for a further 2 minutes
- Add chilli paste and allow to cook until fragrant.
- 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)
- Stir through corriander 2 minutes before serving.
- Serve with rice
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