One of my absolute favourite meals in a hurry is Thai red curry. I can have this fast meal on the table in about half an hour or less.
Thai Red Curry
Ingredients:
rice
red curry paste
coconut oil (or grape seed oil, peanut oil, safflower oil…)
chicken breast halves (2)
onion
1 can coconut milk
1 can bamboo shoots
red pepper
fresh basil leaves ( a handful)
I start by getting my rice going.
If you have a rice cooker, use about:
2 cups of washed rice (I use basmati, but jasmine is very nice)
4 cups water
dash of salt
1 tsp of butter (optional)
It takes about 20-25 minutes minutes in my rice cooker.
You can also put your rice and water into a pot with a tight lid, and bring it to a boil, uncovered. Then turn the heat down to low, and put the lid on and cook for about 18-20 minutes without opening the lid (you want to keep the steam in the pot).
While the rice is cooking, I quickly dice:
1 onion
2 chicken breast halves
and slice into strips:
1 red pepper from which the seeds have been removed
I put a wok on the stove, and put the heat to medium-high
Add:
2 tablespoons coconut oil
1-2 tablespoons red curry paste
Heat, stirring gently with a wooden spoon.
Then add the chopped onion and cook for a minute or two. Then add the chicken, and cook until it
starts to lose it’s pinkness and the onion starts to turn a bit transparent. Add the coconut milk, the red pepper and bamboo shoots. Cook for a couple of minutes, then turn the heat to medium low. At this point, I put a piece of tinfoil over the wok, and let it cook for about 8-10 minutes, covered. (You can leave it uncovered, but keep an eye on it to make sure it isn’t boiling all the liquid away, and stir periodically.) Check at about 5 minutes to make sure nothing is sticking. (It should be finished around the same time as the rice. ) When the rice is done, stir the basil into the curry, and stir to wilt. Save a few to sprinkle on top. If you like cilantro, you can sprinkle a few leaves of that on top as well.
Serve over the rice.
Serves 4
