Red Curry Chicken

  • 50g Red Curry Paste
  • 150g Raw Cashews
  • 400g Tin coconut milk
  • 220g Tin of bamboo shoots
  • 6 kaffir lime leaves
  • 600-800g Chicken thigh diced
  • 1 tbsp. fish sauce
  • 300g broccoli florets
  • 20g fresh Thai basil leaves
  • 20g Fresh coriander leaves

Put the cashews into the TM and pulverise them at speed 9 for 3 seconds. Put them aside for later

Steam the broccoli separately for adding to the dish to serve.

Put the curry paste and half the coconut milk in the TM and cook for 2 minutes, varoma, speed 1.

Add the rest of the coconut milk, the bamboo shoots and lime leaves and cook for 6 minutes 100 degrees, reverse stir speed.

Add the diced chicken and the cashews, cook 9 minutes 100 degrees reverse stir speed again.

Add the fish sauce, the Thai basil leaves and coriander leaves, and cook for 1 more minute, 100 degrees, reverse stir speed.

Serve with Broccoli and sliced red chilli if you like that sort of thing.



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