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Categories:
oil onion Red Curry garlic coconut milk chicken stock fish sauce brown sugar salt zucchini red pepper Jasmine rice Meat cornstarch lemon juice fresh basil
Viewed: 9 - Published at: 5 years agoIngredients
- 2 tablespoons oil
- 1 onion, finely chopped
- 2 teaspoons Thai red curry paste (or 3 teaspoons for a hotter curry)
- 2 garlic cloves, finely chopped
- 1 cup coconut milk
- 1 cup chicken stock
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 1/2 teaspoon salt
- 1 zucchini
- 1 red pepper
- 1 cup jasmine rice
- 12 ounces meat
- 2 tablespoons cornstarch
- 2 tablespoons lemon juice
- 4 large fresh basil leaves, finely sliced
Method
- HEAT the oil in a large saucepan over a medium heat and cook the onion for 5 minutes, stirring occasionally. ADD the curry paste and garlic and cook, stirring, for a minute. ADD the coconut milk, stock, fish sauce, sugar and salt, then bring to the boil. ADD the red pepper and zucchini, cover with a lid, then reduce the heat to medium and simmer for 12 minutes. WHILE the curry simmers, cook the rice. ADD the chicken to the curry and simmer, covered, for a further 8 minutes. ADD the cornstarch paste and stir continuously until the curry thickens, then stir in the lemon juice and basil. SERVE on a bed of rice.
