RED CURRY CHICKEN

SERVES 4 PREP 15 MIN­UTES COOK 15 MIN­UTES $3.30 PER SERVE

Homes+ (Australia) - - EASY FOOD -

400ml tin co­conut milk ¼ cup Thai red curry paste 2 fresh kaf­fir lime leaves 450g chicken thigh fil­lets, cut into 3cm pieces 225g can bam­boo shoots, drained 2 ta­ble­spoons fish sauce 1 ta­ble­spoon brown sugar 1 ta­ble­spoon lime juice 1⁄3 cup fresh co­rian­der leaves Steamed jas­mine rice, to serve Lime wedges, to serve Fried shal­lots, to gar­nish

STEP 1 Heat ½ cup co­conut milk in a wok over mod­er­ately high heat for 4–5 min­utes or un­til milk starts to sep­a­rate. Add curry paste; cook and stir for 2 min­utes or un­til fra­grant.

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

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

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