Food to die for : Thai Chicken red curry
When we are talking about South East Asia food we always talking about Curry! and Thai Red Curry have never let anyone down yet, it's very simple to make only with a small hint and tips then it will be good enough to eat.
Ingredients:
2 tbsp. cooking oil (not olive oil)
1 tbsp. Thai red or Green curry paste 2 cup coconut milk 1 cup water 1 lemon grass cut into 3 pieces (optional) 2 lime leaves (optional) 3 tbsp. fish sauce 1 tbsp. palm sugar or brown sugar or regular white sugar
1 tbsp. chicken stock powder 350g chicken breast cuts into chunk size
1 can of bamboo shoot 2 cup mix vegetable as prefer choice (broccoli, curly flowers, courgette, aubergine). 1 hand full of Thai Basil leaves. Heat the oil in a large pan over medium-high heat. Add curry paste and stirring occasionally, add the chicken pieces, cook and stir for about 3-4 minutes, pour the coconut milk into the pan then add all the vegetable including lemon grass and lime leaves and bring to a boil, then simmer over medium heat until all vegetable cooked through.
Add fish sauce, palm sugar, chicken stock powder, basil leaves.