How to make it

  • Slice the chicken breast into thin strips across the grain (about 1/16 inch),
  • Mix 1 Tbls of Fish sauce, 1 Tbls Dry Sherry and 1 Tbls Corn Starch together until smooth in a bowl just big enough to hold the chicken.
  • Add the chicken and mix until all the chicken is coated. Set in the refrigerator for 1 hour.
  • Slice the carrot into 1/8 inch rounds, chop the green beans into 1 inch pieces.
  • Par boil the carrots and beans for a couple of mins and cool in ice cold water.
  • Slice the onion and red pepper into bite sized pieces.
  • Add a little oil to the wok and heat until just starting to smoke. Add the chicken snd stir fry until all the pink just dissapears from the chicken.
  • Remove chicken and set to the side.
  • Add a little more oil to the wok and add the onion and red pepper. Stir fry f or a couple of mins then remove and set aside.
  • Add a couple of Tbls of the heavy cocunut cream (from the top of the can) to the wok.
  • When the Coconut cream has turned to oil add 2 - 3 Tbls of fresh curry paste and stir fry untl very fragrant (3 - 4 mins).
  • Add the Chicken stock and remainder of the Cocunut milk to the wok and bring to the boil.
  • Add the sugar and 1 Tbls of fish sauce stir.
  • Add the chicken, onions, Red Peppers, Carrots and Green beans to the Wok.
  • Simmer while stirring for a couple of mins.
  • Serve over Jasmin rice.
  • The curry can also be made by simmering all ingredients in the coconut milk but I find individual cooking produces a much better curry.

Reviews & Comments 2

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  • misslionheart 6 years ago
    Mmmm...

    Was this review helpful? Yes Flag
    " It was excellent "
    kukla ate it and said...
    Great recipe!! Printing off the red curry paste recipe too...Thanks, Trevorst :)
    Was this review helpful? Yes Flag

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