Lawson
Red Curry Chicken
3
portions-
temps totalIngrédients
700g chicken thighs, cut into bite sized pieces
400ml can coconut milk
⅓ tin Maesri brand Red Curry Paste
¼ c fish sauce
1 T white sugar
230g tin bamboo shoots, drained
1 zucchini, sliced thickly
fresh coriander
cornflour
Instructions
Heat half the coconut milk in a large saucepan.
Add the red curry paste.
Stir through and heat slowly.
Add chicken and cook for a few mins.
Add the fish sauce, sugar and bamboo shoots.
Add remaining coconut milk and heat until chicken is cooked through, adding the diced
zucchini 10 mins before the end of the cooking time.
Add cornflour mixed with water to a paste if it needs thickening.
Serve with fresh coriander and boiled rice.
3
portions-
temps total