Saturday, December 14, 2013
Quick dinner idea: Chicken in red curry
Here's a super quick dinner that's more or less a staple at our house. I serve all the veggies separately so the kids can pick what they want - feel free to add more if you'd like, fried mushrooms or miniature corn are both very good with this.
Chicken in red curry
Serves 4 (generously)
700 g chicken thighs, boneless and cut into small pieces
2 tsp neutral cooking oil
1 tbsp red curry paste (more or less depending on your taste)
1 lemongrass stalk (can be omitted)
500 ml coconut milk (I use an extra creamy kind, but that's not necessary)
steamed rice and veggies to serve -we had red bellpepper, tomatoes, snow peas, thinly sliced red onions and fresh coriander
Heat the oil in a large pot, and fry the chicken for a few minutes on high heat. Add the curry paste and fry for another minute. Add the coconut milk. If using, bash the thick part of the lemongrass with the back of a knife, and add to the pot. Let this simmer while you cook the rice.
Taste, and season with salt. Serve with all the veggies, and salt.