SPICY CHICKEN IN COCONUT MILK
Thai Chicken Curry
Ingredients
2 tbsp peanut oil
650 g chicken fillets cut into strips
2 medium white onions sliced thickly
1 large red capsicum chopped coarsely
400 ml coconut milk
1/4 cup red curry paste
1 tbsp fish sauce
1/4 cup shredded fresh basil leaves
Heat 2 teaspoons of the oil in wok,stir fry chicken in batches until browned, remove from wok .
Heat remaining oil in wok stir fry onion and capsicum until onion is just soft. Return chicken to wok with coconut milk, red curry paste and sauce, stir until mixture boils . Add basil leaves. Serve hot with steam rice.
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