4 Chicken breasts washed and cubed
1 sachet x 100 g Thai red curry paste ( Suree brand )
2 tbsp canola oil
1 red onion sliced
2 cloves grated garlic
1 x thumb piece fresh grated ginger
Sprinkle of Fish Sauce
Black pepper to taste
1 red pepper sliced, 1/2 yellow pepper sliced , 1/2 orange pepper sliced
4 spring onion chopped including the tips
15 Kaffir leaves ( lime leaves )
2 med carrots sliced into strips
1 punnet baby corn cubed
2 x green baby zucchini sliced in rings
1 x 400 ml coconut milk
1 x 400 ml coconut cream
Garnish with 1 red chilli, 1/2 bunch of fresh chopped coriander
Sesame seeds ( optional )
Heat Wok with oil add cubed chicken and curry paste and stir fry for 3 mins. Add onion, spring onions, garlic and ginger and cook further 2 mins. Add pepper and fish sauce then add kaffir leaves. Add rest of sliced vegetables, coconut milk, coconut cream and cook in wok on medium heat with lid on for 15 mins. Serve with basmati rice cooked according to directions. Garnish with red or green chilli, fresh coriander and sesame seeds. Serves 5 persons.
Source, prepared and tried and tested by: Gail Haselsteiner
