A mild curry full of flavour, kids will love it!
3 tablespoons vegetable oil
750g diced chicken breasts
1 onion diced
2 garlic cloves chopped
1 tsp ground tumeric
2 tbsp red curry paste
1 lemongrass stem sliced longways
1 small red chilli chopped
400ml TCC coconut milk
15 curry leaves (fresh or frozen)
1 cup chopped coriander leaves
1 lime cut into wedges (optional)
chopped roasted peanuts (optional)
1. Heat 1 tbsp of oil on high in a fry pan or wok, cook half of the chicken till golden, repeat with next batch.
2. Reduce heat to medium, add 1tbsp of oil and saute onion and garlic.
3. Then add tumeric, red curry paste, lemongrass and chilli and cook for 1 minute. 4. Stir through TCC coconut milk, curry leaves and add chicken, simmer for 15 minutes.
5. Spoon over rice, sprinkle with coriander leaves and peanuts, viola!
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