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Thai Red Curry with Chicken

Serves 6

For this recipe you will need the half of the Red Curry Paste recipe.

INGREDIENTS

13.5oz (400ml) can coconut milk

½portion Red Curry Paste recipe or 2–3 tablespoons store bought

2 1⁄4 lbs (1kg) chicken thigh fillets, cut into large pieces

1 cup (237ml) chicken stock

1 can (230g) bamboo shoots, rinsed and drained

1 can (100g) baby corn, halved

4oz (100g) green beans, trimmed and halved 2 teaspoons sugar

1 tablespoon fish sauce Thai basil leaves, to serve Fresh lime wedges, to serve

METHOD

1.Without shaking can of coconut milk, spoon the firm coconut into a large saucepan and cook, stirring over a medium high heat until the coconut milk separates.

TIP

If you can’t buy coconut milk that has a firm top omit this step and use 1 tablespoon oil and add all coconut milk in step 4.

2.Add the curry paste to the pan and cook, stirring, until the paste becomes fragrant.

3.Add chicken thighs and stir to coat in paste; add stock and bring to a boil. Reduce heat to a simmer and cook, stirring occasionally for 10 minutes.

4.Add bamboo and cook for 5 minutes. Add remaining ingredients and coconut milk and cook for about 5 minutes or until vegetables are tender.

5.Stir through basil leaves and serve with lime wedges.

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Breville BSB530XL manual PAgeRECIPESheader, Thai Red Curry with Chicken
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BSB530XL specifications

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