This is a print preview of "Chicken Steamed In Red Thai Curry" recipe.

• Click here to print
• or return back to Chicken Steamed In Red Thai Curry.

Chicken Steamed In Red Thai Curry Recipe

by Global Cookbook

Ingredients

2 Tbsp. extra virgin olive oil 2 x chicken breasts, finely minced 1 x onion, finely minced Ginger, (approx walnut sized), sliced 1 tsp chilli, finely minced (optional) 2 x tomatoes, deseeded and minced

2 Tbsp. fresh coriander, finely minced 1 jar Chicken Tonight, Thai Red Curry 1/2 c. coconut lowfat milk, (can be reduced fat) Grnd pepper 1 sprg fresh coriander to garnish

Directions

1. Heat the extra virgin olive oil in a large pan, saute/fry the chicken and set aside.
2. Add in the onion and ginger to the pan and saute/fry over a low heat to soften but not colour.
3. Add in the tomatoes, coriander and chilli (if using) and mix well.
4. Add in the contents of the jar of Thai Red Curry, grnd pepper and coconut lowfat milk.
5. Bring to the boil, then turn down to a simmer for 10 min.
6. Return the chicken to the pan and simmer for a further 10 min till the chicken is cooked.
7. Serve on a bed of rice, garnished with sprigs of coriander.

© 2024 CookEatShare