| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Meats |
Thai |
Sainsbury13, Sainsbury’s |
4 |
servings |
INGREDIENTS
| 3 |
tb |
Oil |
| 1 |
|
Onion; chopped |
| 2 |
|
Cloves garlic; crushed |
| 1 |
tb |
Thai curry paste |
| 1 |
|
400 ml can coconut milk |
| 1 |
|
Stalk fresh lemon grass; sliced |
| 6 |
|
Kaffir lime leaves |
| 3 |
tb |
Natural yogurt |
| 3 |
tb |
Double cream |
| 2 |
tb |
Mango chutney |
| 1 |
tb |
Plain flour |
| 500 |
g |
Chicken breast; cut into fine |
|
|
; strips (1lb) |
INSTRUCTIONS
Heat 1 tablespoon of oil in a large saucepan, add the onion, garlic and
curry paste. Cook for 2-3 minutes.
Add the coconut milk, stirring all the time, then the lemon grass, lime
leaves, yogurt, cream and chutney. Bring to the boil and simmer for 30
minutes.
Liquidise and sieve. Return the sauce to a clean pan.
Thicken the sauce by mixing the flour with 3 tablespoons cold water. Add to
the sauce whilst stirring, and return to the boil.
Heat the remaining oil in a large frying pan and fry the chicken pieces for
2-3 minutes.
Add the cooked chicken pieces to the sauce and heat gently. Serve with rice
or noodles.
Converted by MC_Buster.
NOTES : This delicious spicy Thai curry is ideal served with Thai fragrant
rice.
Converted by MM_Buster v2.0l.
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