Recipe taken from Donna Hay’s The Instant Cook:
2 teaspoons red curry paste
400ml can coconut milk
1 1/2 cups chicken stock
1 stalk lemongrass, crushed
4 chicken breast fillets
1 tablespoon lime juice
1 tablespoon brown sugar
1 tablespoon fish sauce
1/3 cup coriander leaves
Heat a large deep non-stick frying pan over medium heat. Add the red curry paste and cook, stirring, for one minute. Add the coconut milk, stock and lemongrass and stir to combine. Bring to the boil and cook for one minute. Reduce the heat to low, add the chicken breasts and simmer for 10-12 minutes or until cooked through. Remove the lemongrass and discard. Remove the chicken breasts, set aside and keep warm. Stir the lime juice, sugar and fish sauce into the sauce and cook for further five minutes or until slightly thickened. Serve the chicken with steamed greens and jasmine rice, and topped with the simmered coconut sauce and the coriander leaves. Serves. 4.
Baby cooked this the other day to great success, the first dish we tried from the cookbook he bought us for Christmas. He served it with Basmati rice and a bed of asparagus and bell peppers sans coriander, and it was delish. How do you not love a man who can cook?
Do try the easy recipe and tell me what you think.