Last night I came home from the gym and didn't think I had enough of the veggies called for to make the curry myself. I decided to substitute a few things and this is what I got:
Red Thai Curry Chicken & Vegetables
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1 Tbsp sesame oil
1/2 Tbsp grated ginger
2-3 garlic cloves, minced
1 lb chicken breast, cut into bite sized pieces
1 medium red pepper, chopped
1 small onion, diced
2 medium carrots, peeled and sliced
1 medium zucchini
1 can coconut milk
1 Tbsp cornstarch
2 Tbsp red curry paste
1/3 tsp coriander
1 tsp fish sauce
pepper, to taste
What to do with it:
- Heat sesame oil in a large deep pan or work over medium heat
- Add garlic and ginger to the pan and stir for 30 seconds
- Add chicken to the pan and fry, stirring often, for 3-5 minutes (or until chicken is cooked on the outside)
- Mix in onion and cook for 2 minutes, stirring as needed
- Add remaining veggies to the mixture and cook for 5 or so minutes
- In a small bowl, mix together cornstarch, red curry paste and a bit of coconut milk
- Mix in the cornstarch concoction and the remaining coconut milk to the pan
- Add fish sauce, coriander and pepper
- Stir well, and simmer for 5-10 minutes (if you want your veggies soft, cook for longer)
- Ensure that the chicken is cooked before serving
- Serve with jasmine rice or rice noodles
- Enjoy!
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