Made this chicken thai curry for the girls last night, was such a hit that i have been asked to put it on the blog... so here it is! YUMMY!!
Ingrediants
1 chicken breast per person (i used 3)
1 green pepper
1 red onion
1 zucchini
1 can of bamboo shoots
1 can of coconut milk
jar of green thai curry paste
kaffir lime leafs (2-3 crushed)
2 lemon stalks (crushed & bruised for flavor)
2 tbsp of fish sauce
coriander or basil for garnish
fresh chilli (optional to sprinkle over top)
1 head of cauliflower
Method:
1. using a cuisinart chop the cauliflower so that is it rice consistency. Place in microwave bowl. set aside
2. heat oil in wok or large base pan. add the curry paste and stirfry until aromas are released
3. add the chicken, lime leaves and lemon grass and stirfy until chicken is beginning to colour (3-5 minutes). add the coconut milk and veggies, and simmer for 8-10 minutes or until tender
4. meanwhile place a papertowel over the cauliflower and microwave until just warm (2 min max)
5. stir in the fish sauce and serve immediatly with the cauliflower rice on the bottom, thai curry and then garnish with herbs and chillies.
may i suggest a bottle of wine to go with?
alex's choice: cave spring riesling yum!
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