Breast Fillet Chicken Thai Red Curry

Ingredients

• 1tbsp vegetable oil
• 1tbsp ginger & garlic paste
• Red Curry Paste Valcom 1 bottle
• 1tsp brown sugar
• 2tbsp fish sauce
• 500 ml coconut
• 450 g. skinless breast chicken fillet
• 4 limeleaves

Method

1. Heat 1 tbsp vegetable oil in a large saucepan over a medium heat and fry 1 tbsp ginger and 1 tbsp garlic paste for 2 mins. Add red curry paste, sizzle for a few secs, then pour in 500ml coconut milk.
2. Bring to the boil, reduce to a simmer, stir a little and wait for the oil to rise to the surface.
3. Add skinless, breast chicken fillet, cut into chunks, and lime leaves, and simmer for 12 mins or until the chicken is cooked through.
4. Add 1 tbsp of the fish sauce and a pinch of brown sugar, then taste – if you like it a little saltier, add more fish sauce; if you like it sweeter, add a little more sugar.
5. Bring to the boil, take off the heat and add ½ small pack Thai basil.
6. Spoon the curry into four bowls and top with 1 red chilli, a thumb-sized piece of ginger and a few extra basil leaves. Serve with steamed pumpkin.

Product used in recipe

• Valcom - Valcom Curry Paste Red