Thai Chicken Curry - my take on an Asian Classic.
I promised this last week for many of you - sorry for delay! Enjoy!😋
You need:
4 chicken breasts - diced.
Broccoli florets - 10-12
1 Onion - sliced
1green/red/yellow pepper - sliced
100g sliced mushrooms - button or your preference
1-2 cloves garlic
Olive oil - 2-3tblsps
Thai curry paste - I use 1-2 tblsp each of red and yellow. You could use 2-3 of either red, yellow or green as you prefer.
Coconut Milk - 1 can
The following are optional:
1 tsp. smoked paprika
1tsp. Cajun seasoning
1tsp. Season-all (Schwarz spices/herb blend).
Method:
Heat some oil in wok or heavy base frying pan/skillet, stir- fry chicken and sprinkle with the optional spices.
Remove chicken and stir fry vegetable for a minute or two.
Return chicken to wok and mix with vegetables.
Add the Thai Curry pastes and mix well.
Add the coconut milk and mix well.
Cover and simmer for 10-15 mins until chicken cooked thoroughly.
Serve with boiled Basmati or Thai Jasmine Rice.
Saté (peanut) sauce or Sweet soya sauce like Ketjap Manis are tasty condiments with this delicious dish!
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