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Bostock’s Chicken Thai Red Curry

INGREDIENTS

2 Bostock Brothers chicken breasts, thinly sliced
2 Tbs Thai red curry paste
1 Litre coconut cream
2 disks palm sugar
2 Tbs tamarind puree
Fish sauce to taste
1 pineapple chopped into small cubes
4 Kaffir lime leaves, finely sliced
Vegetables of your choice

TO SERVE

Steamed Rice

METHOD

Put the coconut cream, curry paste, palm sugar and kaffir lime leaves into at pot. Bring to a gentle simmer then add the tamarind and fish sauce to taste. It should be evenly balanced – if no, add more palm sugar, tamarind or fish sauce.

Put 2 cups of the curry sauce into a pot. Add chicken and any raw veges and gently cook until everything is cooked through about 10 minutes.

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