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2 tablespoons canola oil
1 onion—
finely chopped
2 teaspoons
Thai red curry paste (or 3 teaspoons for a hotter curry)
2 cloves garlic—
finely chopped
1 cup
coconut milk
1 cup chicken stock
1 tablespoon brown sugar
½ teaspoon salt
1 zucchini (courgette)—sliced into thin rounds
1 red pepper (capsicum)
1 cup
Jasmine Thai rice
12 oz (360g) uncooked skinless chicken breast fillets—cut into bite-sized pieces
2 tablespoons cornstarch (cornflour) mixed to a paste with 2 tablespoons water
2 tablespoons lemon juice
4 large fresh basil leaves—finely sliced


*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, 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.

Variations: This curry tastes equally delicious using any selection of seafood (such as shrimp, scallops or pieces of firm fish), or cubed firm tofu. You can also use a variety of different vegetables with this curry including shredded cabbage, thinly sliced carrot or green beans. Be flexible and adapt the recipe to make the most of seasonal produce.

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Anshu said...

Looks yummy...will try for sure...