Facebook Twitter Contact Us
 

Thai Red Curry

Tai Red curry

Thai Red Curry

Serves 4

4 chicken breasts, sliced thinly
2 T vegetable oil
1 sachet red curry paste
I punnet chopped chilli, garlic, turmeric, chilli
1 can coconut milk
1 packet chopped butternut, roasted or microwaved

Heat the oil in a large frying pan.
Add the chicken in 2 batches.
Quickly fry for 2 minutes. Don’t over cook as it will poach in the sauce.
Remove the chicken.
Add the paste and 1/2 a teaspoon of each of the aromatics.
You might need to add a little bit more oil.
Stir fry for a minute stirring all the time.
Add the coconut milk, butternut and chicken and bring to boil for 1 minute.
Serve with rice or noddles.
Garnish if you like with one or two or all of the following
Chopped chilli
Sliced spring onion
Coriander
Basil mint

What's Trending

Get Social

Afternoon Express on TwitterAfternoon Express on Facebook

Giveaways

Stay Connected

Twitter Facebook YouTube Instagram Contact Us
© Copyright 2015 Afternoon Express