Tuesday, 14 February 2012

Red Thai Chicken Curry

It may be pretty standard - but we like it!  Chop onion, celery, red pepper, green beans, mushrooms, some garlicky beans found in a Chinese supermarket - and saute in peanut oil with crushed chili and big spoonful of red thai curry paste (yes I have made my own often, but this is quicker), add diced chicken breast - turn a few times and tin of coconut milk and about the same of chicken stock.  Check seasoning - add fish sauce if you need salt, chili if you want heat.  Simmer for 15 minutes (ish) - meanwhile cook jasmine rice.  3 minutes before serving threw in handful of frozen peas.  Serve, scoff - would be nice to add fresh coriander (if you like it) and a squirt of lime juice.  Tasty said me and victim - quick, easy, gluten and lactose free to boot.

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