You will need:
- Chunks of Chicken (as many as you fancy eating but I recommend 200g)
- Red Thai Curry Paste
- 1/2 tbsp Coconut Oil or alternative cooking oil
- 1/2 tin Coconut Milk
- Vegetables of your choice
Get your super awesome coconut oil (if you haven't heard about how brilliant it is - check out Lauren Conrad's roundup here), put half a tablespoon in a pan and heat until melted.
Add your chicken chunks and fry until lightly brown.
Take your Thai Red Curry Paste - I used one that was brought back for me from Thailand by my Aunt. But any supermarket red curry paste will do - you can even swap it for green curry paste!
Add your curry paste and a splash of water to help break the paste down. Fry for a couple of minutes to release the flavours.
Add half a can of coconut milk (don't forget to shake the can first) and your chosen vegetables - I used green beans and tenderstem brocolli to add crunch. Let it simmer until you have a rich and thick sauce (around 15 minutes).
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