- 2 tbsp vegetable oil3-4 tbsp Valcom Thai Red Curry paste1 tbsp each of ginger & lemongrass1 small onion quartered1 can TCC Premium coconut milk500 gms chicken breast (sliced thinly) 1 tin cherry tomatoes (remove juice)2 limes juiced2 tbsp fish sauce1 tbsp brown sugar1 bunch Coriander1 long red chillie
- Heat oil & add curry paste, ginger & lemongrass, stir until fragrant. Add onions & cook through for 1 minute. Add coconut milk & simmer for 2 minutes, then add chicken. Cook for 5 minutes. Finally add tomatoes, half a handful of chopped coriander (I like to add this in the cooking process), fish sauce, sugar & lime juice. Allow to simmer for 2 minutes. Taste & adjust seasoning as required. Plate with fresh Coriander & sliced chillie.My daughter & I love this dish as do all our friends. It would be amazing to be able to take her on a culinary journey of Thailand.
Brands and product used
- TCC - Coconut Cream