Thai Chicken Curry

Name: Thai Chicken Curry
Ingredients: 2 tablespoons canola oil; 1 onion-finely chopped; 3 tablespoons Thai red curry paste; 2 cloves garlic-finely chopped; 1 can coconut milk; 1 cup chicken stock; 2 tablespoons fish sauce; 1 tablespoon brown sugar; 1 zucchini - sliced into thin rounds or two cups of broccoli; 1 red pepper (capsicum)-julienned; 1 10oz container of mushrooms sliced in half; 1lb uncooked skinless chicken breast fillets-cut into bite-sized pieces; 2 tablespoons cornstarch (cornflour) mixed to a paste with 2 tablespoons water (optional); 2 tablespoons lemon juice (optional); 4 large fresh basil leaves-finely sliced

15 ingredients

1 steps

Ingredients

2 tablespoons canola oil
1 onion-finely chopped
3 tablespoons Thai red curry paste
2 cloves garlic-finely chopped
1 can coconut milk
1 cup chicken stock
2 tablespoons fish sauce
1 tablespoon brown sugar
1 zucchini - sliced into thin rounds or two cups of broccoli
1 red pepper (capsicum)-julienned
1 10oz container of mushrooms sliced in half
1lb uncooked skinless chicken breast fillets-cut into bite-sized pieces
2 tablespoons cornstarch (cornflour) mixed to a paste with 2 tablespoons water (optional)
2 tablespoons lemon juice (optional)
4 large fresh basil leaves-finely sliced

Directions

1

{"0":"HEAT the oil in a large saucepan over a medium heat and cook the onion for 5 minutes, stirring occasionally. ADD the curry paste and garlic and cook, stirring, for a minute. ADD the coconut milk, stock, fish sauce, sugar and salt, then bring to the boil. ADD the vegetables, cover with a lid, then reduce the heat to medium and simmer for 10 minutes. ADD the chicken to the curry and simmer, covered, for a further 10 minutes. ADD the cornstarch paste and stir continuously until the curry thickens, then stir in the lemon juice and basil. Add additional curry powder, cumin, fish sauce, and other spices to taste.","2":"SERVE on a bed of rice."}