Thai Red Curry Recipe

From GWiki

Red Thai Curry

Ingredients

(Serves 4)

• 1 tablespoon stir-fry oil or vegetable oil
• 1 bunch of spring onions, chopped
• 350g skined boned chicken breast cut into large chunks
• 1cm piece of fresh root ginger finely grated
• Finely grated zest of 1 lime or lemon
• 100ml (low-fat) coconut milk
• 125ml chicken stock
• 2 tablespoons Thai red curry paste
• 1 tablespoon light soy sauce
• 1 tablespoon fresh chopped basil or coriander
• 175g rice noodles
• salt and freshly ground black pepper
• chopped spring onoins, lime wedges and basil or coriander leaves to garnish

Method

1. Heat the oil in a large frying-pan and saute the spring onions for about 2 minutes until softened. Add the chicken and cook for 3 more minutes until it is sealed on the outside.

2. Add the ginger, lime/lemon zest, cocunut milk, stock, curry paste, soy sauce and chopped basil/coriander. Heat until almost boiling. Cover and simmer gently over a low heat for 15-20 minutes until the chicken is cooked.

3. Meanwhile, soak the rice noodles in boiling, lightly salted water for about 6 minutes (or according pack instructions).

4. Season the chicken curry with salt and pepper, then serve with the drained, cooked noodles. Garnish with chopped spring onions, lime wedges and sprigs of fresh basil/coriander.