Red Curry Stir Fry. A Thai and Chinese fusion dish!

2. Sep, 2015

I saw this recipe on a cooking channel. It tastes great!

Ingredients.

Thai red curry paste (I got mine at Woolworths), 2 tablespoons coconut milk (optional), 500g chicken breast cut into small pieces, 500g vegetables - I used green beans, carrots and corn, 250g sliced mushrooms, 5 spring onions chopped, 1 tablespoon ginger and garlic, chillies sliced,  fish sauce, oil for frying.

In a hot wok fry the carrots, greenbeans and corn in a little oil for two minutes. Remove from oil and set aside. Fry chillies and ginger and garlic in a little oil. Add the red curry paste and cook for a minute. Add the chicken and cook for a few minutes until done. Add the coconut milk if you are using it. Remember to use only a little coconut milk. Add the mushrooms and cook for a minute. Add the spring onions and the vegetables back in. Add a little fish sauce to taste. Fish sauce is very salty so add a little at a time. Remove from heat andc garnish with fresh coriander to serve. Serve with Jasmine or Basmati rice. I cooked a Chinese inspired meal and this was one of my dishes. I also did my Hoisin chicken, sticky wings and Chilli Fish. Altogether a great meal especially when you are entertaining guests.