Here is a bit of a Thai inspiration cross-over with a little Indian influence that is quick and easy to get ready for the table.
The heat in this dish may not appeal to the kiddies, but the adults will appreciate your efforts!
Red Chicken & Veg Curry
Course: MainCuisine: ThaiDifficulty: Moderate6 – 8
servingsIngredients
15 ml Sunflower oil
15 – 30 ml red masala curry paste (see recipe) (or to taste)
1 Medium onion, finely chopped
10 ml Coriander seeds, crushed
10 ml Cumin seeds, crushed
5 ml Salt (or to taste)
1 ml Ground cloves
15 – 30 ml garlic, finely chopped (or to taste)
15 ml Ginger root, finely chopped
65 ml Tomato paste
250 ml Tomato puree
1 x 425 g Can of coconut milk or cream
30 – 45 ml sugar (or to taste)
Zest and juice of a lime or a lemon
250 g Carrots, sliced into thin rings
250 g Green beans, sliced into 3 cm pieces
800 g Chicken breast fillets, cut into small bite-sized pieces
Corn flour (optional)
Mint and coriander leaves, to serve
Directions
- Heat the oil in a saucepan and add the curry paste, onion, coriander, cumin, salt to taste and ground cloves. Stir-fry until just aromatic.
- Add the garlic and ginger and stir-fry for 30 seconds then add the tomato paste and puree, the coconut milk or cream, sugar and lime or lemon zest and juice.
- Bring to the boil and cook without a lid until the sauce has reduced and thickened slightly, about 10 minutes, stirring often. If you like a smooth sauce, now is the time to use your stick blender and blend the sauce until smooth.
- Add the carrot rings and cook for 4 minutes. Add the green beans and cook for 2 more minutes then add the chicken.
- At this stage quickly adjust the seasoning to your own liking: more curry paste, salt, lemon or lime juice and sugar. Also now, if you want to, thicken the curry to your liking with a little paste made from corn flour and a little cold water. Whatever you do, do it quickly as you do not want to overcook this dish. The chicken will be tough while the veggies will go mushy on you!
- Once you’re happy with the taste and consistency of the curry, transfer it to a serving dish, scatter with mint and coriander leaves and serve with fragrant rice.
Serves 6 – 8.
Chef’s Hint
- It is worth making your own curry paste. It lasts forever in the fridge and is much nicer than the store-bought varieties. The best thing is, you can vary the chili heat according to your own taste.
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