Kumar's Thai Red Curry: the combination of lemongrass, gula djawa (palm sugar) and fish sauce gives this Thai curry a fresh, sweet taste. The dish takes its colour and spicy hot flavour from the addition of fiery red chillies. Delicious with tiger prawns, fish, chicken or beef, or simply add potatoes for a tasty vegetable curry.
Heat:
Hot - Thailand
Serves:
3-4
Preparation Time:
5 mins
Cooking Time:
20 mins
Ingredients:
500g chicken breast or beef cut into strips, or 500g firm white fish or peeled tiger prawns
• Cook the Rice according to the instructions on the packet.
• Slice the pak choi into strips about 1cm wide and trim the mange-tout.
• Heat 2 tablespoons of oil in a wok or frying pan and fry the meat, fish or prawns on all sides over a high heat for 1½ minutes.
• Now add the pot of Red Curry sauce, turn down the heat, place a lid on the pan and simmer for about 5 to 10 minutes until the meat is tender.
• While the Fish/Meat is cooking, heat the remaining 2 tablespoons of Oil in a wok or frying pan and stir-fry the Vegetables together with the crushed Garlic Clove, seasoning with Salt and Pepper to taste.
• Serve the Vegetables, Rice, Yogurt and Red Curry separately.
