Ingredients
- 1 Tablespoon garlic infused olive oil ( I used Cobram Estate)
- 1 Teaspoon white pepper
- ½ teaspoon salt
- 400-450 grams chicken breasts or thighs cut into 1-inch strips
- ==For the Red curry sauce==
- 1 tablespoon Cobram Estate olive oil ( optional, you can also use the garlic infused oil here too)
- Half a jar of Valcom Red Curry paste
- 400ml can coconut milk
- 1 Teaspoon fish sauce ( I used Squid fish sauce)
- 1 teaspoon brown sugar
- 1 birdseye chilli sliced (optional for spicy curry)
- 1 cup red capsicum sliced
- 1 cup yellow capsicum sliced
- ½ cup carrot sliced
- 1 cup green beans sliced into 5-6 cm diagonal pieces (generally cut into three depending on bean size)
- Small handful Thai basil leaves
- ==OPTIONAL GARNISH==
- 1 green onion sliced diagonally
- 1 cayenne chilli sliced diagonally
- Handful of bean shoots for crunch
Method
- Grab a Wok or non-stick fry pan and garlic oil on medium/high heat.
- Season the chicken thigh with ground white pepper and salt
- Add the chicken to the preheated pan and stir fry until it is mostly cooked then set aside
- Add extra virgin olive oil to the pan
- Add half a jar of Valcom Red curry paste to the pan and sauté for 30 seconds until fragrant
- Add half the can of coconut milk to the pan and stir to combine
- Cook for 5 minutes and allow to thicken
- Add the fish sauce then stir to combine
- Add green beans and cook for a minute
- Add chicken and any juices back to pan
- Add remaining coconut milk and sugar cook for 30 secs stirring constantly
- Add capsicum and carrots
- Cook for 2 minutes. Continue to cook until sauce is thickened and veg are cooked to your liking.
- Just before serving add small handful of thai basil leaves and stir until wilted.
- Garnish with spring onions or bean shoots
- Enjoy in a bowl with white fluffy rice
- Reheats really well. I cook it for dinner and take leftovers for lunch. If you are time poor, the Valcom Jar has a recipe on the back that is amazingly quick too :)
Product used in recipe
- Valcom - Curry Paste Red
