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Tiscali Food and Drink
Thai red chicken curry
Ingredients
2 cans (14 oz) of coconut milk
2 green onion stalks, chopped into small sections
3 jalapeno (very hot green chilli pepper) peppers, cut into thin strips
1/4 cup of fish sauce
3 cups of chopped zuccini
1 lb of chicken breast, cut bite-sized
2 tbsp of red curry paste
1 bunch of basil
Method
Heat 3/4s of a cup of coconut milk until it is boiling. Add the curry paste and stir it in until the mix is evenly blended. Add the chicken and then proceed to heat everything at a medium heat until the chicken is thoroughly cooked. Add the remaining ingredients and heat the mix over low heat until the whole thing is boiling. Remove the meal from the heat and serve over rice.
Back to the Thai menu
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