Serves : 4
Ingredients
Chicken breast 500gms
Onion (large) 1
Garlic 2 big cloves
Bell Pepper 2 (red and yellow)
Lemon grass 1 stalk (bashed)
Chilli flakes 2 tsp
Ginger 2tbsp
Coconut milk 1 ½ cups
Chicken cube 1 (dissolve it in 1 cup of hot water)
Thai red curry paste 2tsp
Fish sauce/soy sauce 1tsp
Fresh coriander handful
Method:
Cut chicken into bite size pieces and marinate it in soy sauce for 1 hour. Keep it in fridge. Cut the vegetables and keep it aside.
In a large pan, heat 1tbsp of vegetable oil. Add chicken and cook for 5 minutes.
Add onion, ginger and garlic and cook for 2 minutes.
Add chilli flakes and cook for 1 minute.
Add bell peppers, lemon grass, chicken stock, Thai red curry paste and soy sauce. Stir. Cover and simmer for 20 minutes.
Add coconut milk and cook for 7-8 minutes.
Taste and add salt if necessary.
Sprinkle coriander leaves before serving.
Serve with basmati rice.
Chef: Anjana
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