THAI RED CHICKEN TACOS WITH COCONUT CURRY SAUCE

Serves 4

Ready in 30 minutes

Ingredients

Sauce

■ 200ml coconut cream

■ 2 tsp red curry paste

■ 2 tsp soy sauce

Chicken

■ 600g free-range chicken breasts, cut into steaks

■ 1⁄2 Tbsp red curry paste

■ 1 drizzle of oil

■ 1⁄2 tsp salt

Tomato salsa

■ 3 tomatoes, diced 1cm

■ 1⁄2 red onion, finely diced

■ 1 tsp white vinegar

To serve

■ 12pk wholemeal tortillas

■ 1 telegraph cucumber, cut into batons

■ 2 radishes, grated

Method

Preheat barbecue to mediumhigh (if using).

Make sauce: In a small pot, combine coconut cream, first measure of red curry paste and soy sauce. Heat on medium heat until simmering and set aside to cool before serving (see tip).

Prep and cook chicken: Pat chicken dry and cut into steaks. Place your hand flat on top of chicken and slice through horizontally. Toss chicken with second measure of red curry paste, oil and salt. Cook chicken on barbecue for 3-5 minutes each side (depending on thickness), or until cooked through. Alternatively, use same method to cook chicken in a large frypan. Set aside to rest.

Heat tortillas: Cook tortillas on barbecue hot plate for about 1 minute each side. Cover to keep warm. Alternatively, wrap stack of tortillas in a damp tea towel and heat in microwave for 1-2 minutes, until warm.

Prep salsa: Finely dice tomatoes and onion and toss in a medium bowl with vinegar and a pinch of salt. Season to taste with salt and pepper and set aside for serving.

To finish: Cut cucumber into long thin batons. Grate radishes and thinly slice chicken.

Serve: Tortillas filled with chicken, sauce, tomato salsa, cucumber and radish.

Tip: Add the curry paste to suit your spice preference. If you want mild-flavoured tacos, use half the amount specified, if you like it a bit spicier, add an extra Tbsp.

Each week Nadia gives you another easy recipe for your family and you’ll find all the ingredients in My Food Bag. myfoodbag.co.nz