Thai Hot Chicken & Coconut Curry
It turns out great with just plain white rice served with it. It's spicy so you can cut down on the chillies. It is quick to make since these things are usually in the fridge and not much cutting required. If you want you can add a few veggies.
Ingredients
4 serv.- coconut milk↗2 cups
- red curry paste↗2 tablespoons
- garlic cloves, crushed↗2
- chicken1 lb
- lime juice↗1 tablespoon
- Thai fish sauce↗2 tablespoons
- red chilies, sliced↗2
- turmeric↗1⁄2 teaspoon
- salt↗3⁄4 teaspoon
- chopped fresh basil leaves or dried basil leaves2 tablespoons
- chopped fresh cilantro leaves2 tablespoons
- cooked rice, to serve↗
Step-by-step instructions
- 1
Put coconut milk in a saucepan and bring to a boil. Lower the heat and simmer gently for 10 minutes until a little thick. Stir in red curry paste and garlic and simmer for 5 more minutes.
- 2
Cut chicken into bite sized pcs and add them to the pan and bring to a boil. Lower the heat and add the lime juice, fish sauce, chillies, turmeric and salt.
- 3
Cover and simmer for 15 minutes or till chicken is cooked. You can add a little water if the sauce looks dry.
- 4
Stir in basil and cilantro, adjust salt and serve with white rice. (if using dry basil leaves let it simmer for 2 more minutes).
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