500 g boneless chicken breast or thigh in small pieces or
1 red onion chopped
2 tbsp red curry paste – bought or homemade
1 can coconut milk
1 tbsp brown sugar
½ cup chopped cherry tomatoes optional
Handful of basil leaves torn
2 tbsp oil
¼ cup toasted cashew nuts
Basmati rice to serve
Heat the oil in a pan and sauté the onion. Add the boneless chicken meat and stirfry till cooked. Stir in 1-2 tbsp curry paste and a can of coconut milk. Simmer till chicken is cooked and sauce reduced. Stir in sugar and adjust seasoning to taste. Serve on a bed of boiled basmati rice and garnish with torn basil leaves, chopped cherry tomatoes (when in season) and a handful of toasted cashews.
Red Curry paste
1 tbsp cumin seeds
1 tbsp peppercorns
1 tbsp coriander seeds
1/2 cup chopped red chillies
2 onions chopped
4 garlic cloves crushed
3 tbsp oil
2 tbsp lemon juice
1 tsp turmeric
Grind the cumin, peppercorns and coriander in a food mill or pound in a mortar and pestle. Add other ingredients and blend to a smooth paste. Add more oil if necessary. Store in sterilised jars with a layer of oil on the surface and keep refrigerated.
Link: http://www.destitutegourmet.com/index.php?option=com_content&task=blogcategory&id=24&Itemid=101
[from Harmony]
I reduced it way too much in the end, and I should've added a bit more of the curry paste, but I didn't want to scare my kids off - but in the end they didn't eat it anyway! (well, one of them picked out the tomatoes, and one of them picked out the chicken..)
Easy Berry Smoothie Recipe (High Protein)
12 hours ago
No comments:
Post a Comment