Monday, 5 October 2009

Mmmmm Thai red chicken curry

Why is it that you can get a Thai curry to taste almost restaurant-quality at home, but never with an Indian curry? The prawn bhuna I made the other night was so disappointing... BUT today's Thai curry was delish. For two adults and two kids:

500g chicken, chopped into bite-sized pieces
3 tbsp thai red curry paste (more if you like it hot)
1 large onion, chopped
400ml coconut milk (I made it very thin)
2 packets Babycorn, halved lengthways
1 packet Mangetout
1/2 Cauliflower in smallish florets

Soften the onion but do not allow to colour. Add the curry paste and combine, then add the chicken and stir round until the meat is sealed. Add the coconut milk and bring to a simmer. When the chicken is nearly cooked, add the babycorn and cauli. Wait a couple of minutes then add the mangetout. When the veg is cooked it's done!

Sorry no pic - it looked as good as it tasted - but we piled in from work/school, grabbed it out of the fridge, heated it and it was gone!

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