Thai Red Curry

Name: Thai Red Curry
Ingredients: 2 tablespoons oil; 1 onion, finely chopped; 2 teaspoons Thai red curry paste (or 3 teaspoons for a hotter curry); 2 garlic cloves, finely chopped; 1 cup coconut milk; 1 cup chicken stock; 2 tablespoons fish sauce; 1 tablespoon brown sugar; 1/2 teaspoon salt; 1 zucchini; 1 red pepper; 1 cup jasmine rice; 12 ounces meat; 2 tablespoons cornstarch; 2 tablespoons lemon juice; 4 large fresh basil leaves, finely sliced

16 ingredients

1 steps

Ingredients

2 tablespoons oil
1 onion, finely chopped
2 teaspoons Thai red curry paste (or 3 teaspoons for a hotter curry)
2 garlic cloves, finely chopped
1 cup coconut milk
1 cup chicken stock
2 tablespoons fish sauce
1 tablespoon brown sugar
1/2 teaspoon salt
1 zucchini
1 red pepper
1 cup jasmine rice
12 ounces meat
2 tablespoons cornstarch
2 tablespoons lemon juice
4 large fresh basil leaves, finely sliced

Directions

1

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 red pepper and zucchini, cover with a lid, then reduce the heat to medium and simmer for 12 minutes. WHILE the curry simmers, cook the rice. ADD the chicken to the curry and simmer, covered, for a further 8 minutes. ADD the cornstarch paste and stir continuously until the curry thickens, then stir in the lemon juice and basil. SERVE on a bed of rice.