Name: Red curry chicken
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 400 millilitre can coconut milk; 1/4 cup thai red curry paste; 2 fresh kaffir lime leaves; 450 gram chicken thigh fillets, cut into 3cm pieces; 225 gram can bamboo shoots, drained; 2 tablespoon fish sauce; 1 tablespoon brown sugar; 1 tablespoon lime juice; 1/3 cup coriander leaves; steamed jasmine rice, to serve; lime wedges, to serve; fried shallots, to garnish

Ingredients

400 millilitre can coconut milk

1/4 cup thai red curry paste

2 fresh kaffir lime leaves

450 gram chicken thigh fillets, cut into 3cm pieces

225 gram can bamboo shoots, drained

2 tablespoon fish sauce

1 tablespoon brown sugar

1 tablespoon lime juice

1/3 cup coriander leaves

steamed jasmine rice, to serve

lime wedges, to serve

fried shallots, to garnish

Method

1.Heat 1/2 cup coconut milk in a wok over moderately high heat, 4-5 minutes, or until milk starts to separate. Add curry paste, cook and stir, 2 minutes, or until fragrant.

2.Add remaining coconut milk, lime leaves and chicken. Bring to boil. Reduce heat and simmer, uncovered, 5-6 minutes or until chicken is cooked.

3.Stir in bamboo shoots, fish sauce, sugar, juice and coriander. Simmer, 1 minute more, or until heated. Serve at once with rice, lime wedges and fried shallots, if you like.

Look for fried shallots in Asian grocery stores and major supermarkets.
Note

Woman's Weekly Food

Ingredients

Method

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