Thai Style Chicken Curry
Created | Updated Jan 30, 2003
This is a simple "chuck in and cook" recipe and will provide two big portions. All the ingredients are usually available in supermarkets. The recipe is delicious, unusual and very flexible - add whatever vegetables you fancy, change or drop the meat , go mad with the chillis - it's up to you! I make no claim that this is authentic.
Ingredients
Vegetable oil
Large onion cut into segments
2 garlic cloves, chopped
500g chicken breast, cut into thin strips
1 tin water chestnuts
1 red pepper, cut into strips
1 tin or small tetra blok of coconut milk
1 hot chilli, diced, seeds and all
Fish sauce
Half supermarket pack of cut coriander, torn up
Lime
Turmeric powder (optional)
salt
Method
In a wok or frying pan fry the onion in the oil on medium high heat for 2 minutes. Let the onions soften but stir to avoid browning. Add the chopped garlic, reduce the heat a fry for a further 10 minutes, stirring regularly.
Turn the heat back up and add the chicken strips. Seal the meat. Add the drained water chestnuts and red pepper and fry through. Pour in the coconut milk and the chopped chilli. Let the mixture simmer to cook the chicken through. Add water if the mixture starts to dry out or stick.
When the chicken seems cooked through (test it!) add two teaspoons of fish sauce, nearly all the coriander and the juice of half a lime. Finally add a pinch or two of turmeric to give the curry some more colour and season to taste.
Ingredients
Vegetable oil
Large onion cut into segments
2 garlic cloves, chopped
500g chicken breast, cut into thin strips
1 tin water chestnuts
1 red pepper, cut into strips
1 tin or small tetra blok of coconut milk
1 hot chilli, diced, seeds and all
Fish sauce
Half supermarket pack of cut coriander, torn up
Lime
Turmeric powder (optional)
salt
Method
In a wok or frying pan fry the onion in the oil on medium high heat for 2 minutes. Let the onions soften but stir to avoid browning. Add the chopped garlic, reduce the heat a fry for a further 10 minutes, stirring regularly.
Turn the heat back up and add the chicken strips. Seal the meat. Add the drained water chestnuts and red pepper and fry through. Pour in the coconut milk and the chopped chilli. Let the mixture simmer to cook the chicken through. Add water if the mixture starts to dry out or stick.
When the chicken seems cooked through (test it!) add two teaspoons of fish sauce, nearly all the coriander and the juice of half a lime. Finally add a pinch or two of turmeric to give the curry some more colour and season to taste.
