2009 Week 6: Thai Curry
Thai Curry
Ingredients:
400gm chicken breast OR beef/pork/fish
400gm tin light coconut milk
1 1/2 Tbsp green/red/yellow curry paste
1 1/2 tsp fish sauce
100gm / 1 cup green beans
1 cup frozen peas
1 small green or red pepper
1 medium carrot
1/2 cup fresh coriander / sweet basil / mint
peanut / canola oil
2 cups boiled rice
Instructions:
Chop vegetables very finely, and chicken into chunks.
Heat oil in a large wok until smoking hot, and briefly fry curry paste for several seconds to release the flavour.
Drop in chicken and quickly brown all over. Add in vegetables and continue to stir fry for 2 minutes.
Reduce heat and pour in coconut milk and fish sauce.
Stir well and allow to simmer for 8-10 minutes until chicken is cooked and vegetables are just tender.
Sprinkle over with fresh herbs and serve with boiled rice.
Click here to see pics of the teams and their meals from this
episode!
