This is a recipe that my hubby and I developed together. It started when he discovered Thai food for the first time and came home telling me, excitedly, about the amazing flavour combinations. Over time, and many visits to the one or two Thai Restaurants we could find, we tried to replicate the flavours we loved. With a certain amount of adjustment to make the meal aromatic and flavourful while still being family friendly, we came up with this recipe. This is our interpretation of a Thai Curry.
I have now been cooking it for many years, and not only is it still a family favourite that gets cooked often, it regularly features at our dinner parties. It is enjoyed by adults and children alike.
Thai Style Curry PRINT
4 cloves of garlic
Large thumb of fresh ginger
1 mild red chilli
1 stick of lemon grass
1 TBSP olive oil
300-400g chicken breast / thigh *
1 TBSP soy sauce
1/2 TBSP fish sauce
400 ml coconut milk
Fresh coriander leaves
Cook rice as per instructions on pack.
Chop the aromatics (garlic, ginger, onion, chilli and lemon grass) finely.
Heat a wok or deep frying pan. Fry the chopped aromatics in the olive oil until they just start to brown.
Add the cubed chicken to the pan and fry until cooked through.
Add the soy sauce and stir through.
Add the coconut milk and fish sauce, stir through and simmer for a couple of minutes. Remove from heat.
To serve, spoon over cooked rice - we love eating it with a short grain rice. Sprinkle some chopped coriander over the top and serve with lime quarters.
* Also delicious with fresh tuna steak!
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