Name: Curried chicken and coconut stir-fry
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 tablespoon peanut oil; 700 gram chicken thigh fillets, sliced thinly; 1 (200g) brown onion, thinly sliced; 2 clove garlic, crushed; 1/4 cup (60g) madras curry paste; 3 (225g) roma tomatoes, coarsely chopped; 1 cup (250ml) coconut cream; 1/2 cup (125ml) chicken stock; 2 tablespoon coarsely chopped fresh coriander; 1 teaspoon brown sugar; 2 tablespoon lemon juice

Ingredients

2 tablespoon peanut oil

700 gram chicken thigh fillets, sliced thinly

1 (200g) brown onion, thinly sliced

2 clove garlic, crushed

1/4 cup (60g) madras curry paste

3 (225g) roma tomatoes, coarsely chopped

1 cup (250ml) coconut cream

1/2 cup (125ml) chicken stock

2 tablespoon coarsely chopped fresh coriander

1 teaspoon brown sugar

2 tablespoon lemon juice

Method

1.Heat half the oil in a wok and in batches, stir-fry the chicken until cooked through.

2.Heat remaining oil in wok and stir-fry onion and garlic until onion is just tender. Add paste and stir-fry until fragrant.

3.Return chicken to wok with tomato, coconut cream, stock, coriander, sugar and juice; stir-fry until heated through.

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Ingredients

Method

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