|
|
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 (courgette)—sliced into thin rounds |
| 1
red pepper (capsicum)—julienned |
| 1
cup Jasmine rice |
| 12
oz (360g) uncooked skinless chicken breast fillets—cut
into bite-sized pieces |
| 2
tablespoons cornstarch (cornflour) mixed to a paste
with 2 tablespoons water |
| 2
tablespoons lemon juice |
| 4
large fresh basil leaves—finely sliced |
HEAT
the oil in a large saucepan over a medium heat and cook
the onion for 5 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.
|
©
2013 MEDITERRASIAN.COM
|
|
