Giuliano's Thai curry
Mouthwatering recipe for a tasty thai-style curry
Howard Bentham at Breakfast
Cooking method: Fry2 chicken breasts (or 4 chicken thighs)
2-3 tablespoons Thai green curry paste
1 can coconut milk
1 medium-sized onion
1 clove garlic
Handful mange tout
Handful sweetcorn
Handful Pak Choi
To taste fresh red or green chilies
Teaspoon Thai fish sauce (optional)
Handful fresh corriander
- Cut the chicken into bite sized pieces, and slice the onion.
- In a pan or WOK heat a little sunflower oil and stir fry the baby corn, onions and the mange tout, making sure that they remain crisp, and set aside in a bowl.
- Stir fry the Pak Choi (if you have it) with a little chopped garlic and the fish sauce (if you have it) until the leaves have wilted. (be careful not to burn the garlic or it will become bitter.)
- Add a little more oil to the pan and fry the chicken on a high heat stirring constantly, when it starts to colour add 2 – 3 tablespoons of Thai green curry paste and the sliced chilies (if you want it hot) stir in, cook together for a few minutes.
- Add the coconut milk and bring to a simmer.
- Reduce the heat and simmer for a five minutes or so minutes or until the sauce begins to thicken.
- Add the vegetables and simmer on a low heat for a couple of minutes to make sure everything is hot.
- At the last minute add a little freshly chopped coriander, season to taste and enjoy!!!!!
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