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Spring Chicken with Red Curry and Coconut Liquid

INGREDIENTS thailand_chef_big

  • 2 Tbsp of Taste of Asia sesame oil
  • 500 grams of spring chicken cut in chunks
  • 2 medium onions, sliced
  • 1 red bell pepper cut in strips
  • 1 cup (250ml) Taste of Asia coconut liquid
  • 2 Tbsp red curry paste
  • 1 Tbsp fish sauce
  • ½ cup water
  • ¼ cup chopped fresh basil

COOKING_METHOD

1. Heat oil in wok. Add the chicken and fry until golden, and remove from wok.

2. Heat more oil in the wok. Add the onion and the red bell pepper, and fry until onion is soft.

3. Add the chicken, coconut liquid, curry, fish sauce, sesame oil and water.

4. Bring to boil and add the basil.

5. Stir for 2 minutes and remove from the heat.


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