Recipe Cuisine: Thai
Theme: Soul Spicy
Thai chicken curry
By: Victor Borg
Ingredients
- 150 g chicken
- 1 tablespoon Sesame oil
- 1 cup of Rice
- Volcom red curry paste 2 tablespoons
- Coconut milk 1/2 can
- One onion
- One carrot
- Quarter of a broccoli
- Fish sauce 1 tablespoon
- Half a capsicum
Product used in recipe
- VALCOM - PAD THAI PASTE
Method
- Cut chicken in strips put in bowl add tablespoon of sesame oil add tablespoon of soy sauce and a tablespoon of Cornflour mix and put in fridge to rest for 30 minutes
- Sliced onions and carrots into slithers and and cut small broccoli heads
- Heat chicken in wok until golden brown remove and place in bowl add vegetables and red curry paste and fry till slightly cooked. Add a teaspoon of fish sauce add chicken and cook a little then add coconut milk and simmer for five minutes then add to rice
