Thai Chicken Red Curry Recipe

How to make it

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• 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.