Thai Red Chicken Curry

Thai Red Chicken Curry

OK so you made the Thai Red Curry Paste if not just follow the link, then you can get on with making this gorgeous curry.

This is so simple to make because you done most of the work when you made the paste.

For 2 servings you will need;

15 Ml – Groundnut oil

100 Gm - Thai Red Curry Paste

2 – Chicken breasts (skinned and cut into strips)

100 Gm – Button Mushrooms (chopped)

1 – Red Pepper (chopped)

150 Ml - Coconut Milk

100 Ml – Milk

2 teaspoons – Thai Fish Sauce

2 teaspoons – Fresh Coriander (finely chopped)

Heat the oil in a wok or pan and add the chicken and the red pepper, cook on a medium heat for 2 minutes then add the mushrooms and cook for a further 3 minutes.

Remove the chicken, red pepper and mushrooms with a slotted spoon and set aside.

Add half the Thai Red Curry Paste and cook for 1 minute.

Now put back the chicken, red pepper and mushrooms then stir to coat with the paste.

                                                                                                                                                               

Pour in the coconut milk, regular milk and fish sauce and simmer for 30 minutes.

After about 20 minutes taste and add more Thai Red Curry Paste if  needed, then stir in the coriander, when the 30 minutes is up you are done.

Serve with a rice of your choice

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The Artist Tony Rose