Thai Curry: Ingredients:
500g diced chicken breast
400ml coconut milk
1 or 2 tablespoons of thai red or green curry paste (depending on what colour you prefer and how hot you like it)
4 finely chopped spring onions
2 'thumbs' shredded ginger***
50ml rice wine or dry sherry
25ml fish sauce or light soy
10ml lemon juice
pinch of salt, pinch of pepper
2 tea spoons sugar Method:
Put all the ingredients except the chicken into a wok or saucepan, stir until colour is even
Add heat to bring to a simmer, then add the diced chicken, bring back to a simmer and cover (air tight) with cling film or similar, then...
TURN OFF THE HEAT! Seriously. Wait fifteen minutes and your juicy, tender, slow-cooked chicken will be ready - serve with rice and cucumber :-) | 