Not blow your head off heat, but enough to leave you reaching for the Water…which in itself is a mistake, as that’ll make it hotter – Milk is a much better alternative!
If you want to add more various textures to this dish, and lower the heat slighlty, add a drained can of Bamboo Shoots as well as the other vegetables at stage two – it adds a great burst of crunch to the dish. This dish takes around half an hour to make, so it’s great to do if you’re in a rush, but it’s still a bit exotic and impressive to show off to people with.
To Serve 4
15ml Vegetable Oil
350g Skinless Chicken Breasts, cut into Strips
450ml Hot Chicken Stock
2.5cm Ginger, Finely Sliced
2tbsp Red Curry Paste
2tbsp Fish Sauce
125g Aubergine, cut into bite-sized pieces
125g Baby Sweetcorn, halved lengthways
75g Green Beans
75g Button or Brown Cap Mushrooms, halved if needed
3 Kaffir Lime Leaves
1/2 Lime Rind, Grated
1tsp Tomato Puree
1tbsp Soft Brown Sugar
Lime Rind, to Garnish
1. Heat the Oil in a large Wok or Pan, and cook the Chicken off until it turns golden brown, and is cooked through.
2. Stir in the Curry Paste and cook for another minute, then add the Vegetables and Lime Leaves, stirring well to make sure that everything is coated in the Curry Paste.
3. Add the Chicken Stock, Fish Sauce, Tomato Puree, Grated Lime Rind and Soft Brown Sugar to the pan, and bring it to the boil. Reduce the heat, and simmer for ten to twelve minutes, until the Chicken and Vegetables are tender, but not soft.
Serve straight away, with Rice or seasonal Vegetables.
Photo Courtesy of: RovingI