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Home | Thai Red Curry with Chicken
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Thai Red Curry with Chicken
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Ingredients
- 2 tbsp. Crisco Oil
- 2 tbsp. of Red Curry Paste
- 2 cans (400ml) Coconut milk
- 1 medium sized Chicken Breast
- 4 - 5 cloves of garlic
- 1 medium Onion
- 1 medium Carrot
- 1 cup Broccoli
- 1 can Baby Corn on the Cobs (drained)
- 1 can Bamboo shoots (drained)
- ½ tsp. Sugar
- Fish Sauce (to taste) (optional)
- 2 servings of Steamed Rice
Preparation
- Heat oil in frying pan
- Brown garlic, onion and chicken in frying pan
- In the mean time:
- Steam or microwave carrots until 60% done
- In a saucepan bring 1 can of cocoanut milk to a boil.
- Mix in sugar and red curry paste until combined.
- Add browned onion, garlic and chicken to saucepan mixture. Then carrots, raw broccoli, baby corn on the cobs, bamboo shoots, fish sauce (optional) and stir.
- Add other can of cocoanut milk and bring to a boil. Simmer for a few minutes.
- Serve with or over steamed rice.
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