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Categories:
peanut oil chicken thigh onion garlic madras curry tomatoes coconut cream chicken stock cilantro brown sugar lemon juice
Viewed: 34 - Published at: 9 years agoIngredients
- 2 tbsp peanut oil
- 1 1/2 lb chicken thigh fillets, thinly sliced
- 1 None Spanish onion, thinly sliced
- 2 cloves garlic, minced
- 1/4 cup madras curry paste
- 3 None plum tomatoes, coarsely chopped
- 1 cup coconut cream
- 1/2 cup chicken stock
- 2 tbsp coarsely chopped fresh cilantro leaves
- 1 tsp brown sugar
- 2 tbsp lemon juice
Method
- Heat 1 tbsp oil in a wok over medium-high heat. Working in batches, stir-fry chicken until cooked through.
- Add remaining oil to wok. Stir-fry onion and garlic until onion is just tender. Add curry paste and stir-fry until fragrant.
- Return chicken to wok along with tomatoes, coconut cream, chicken stock, cilantro, sugar and lemon juice. Stir-fry until heated through.
