RED CURRY CHICKEN
THIS RECIPE IS APART OF MY "HOW TO? HAYDEN"YOUTUBE SERIES WHICH YOU CAN WATCH HERE...
WHAT'S IN IT?
1/2 tbs rice bran oil
1/2 red onion, finely sliced
1/2 tbs palm sugar
2 tsp fish sauce
2 cup coconut milk
600g chicken thigh, trimmed, cut into bite sized pieces
300g green beans, trimmed
coriander sprigs, to serve
steamed rice, to serve
PUTTING IT ALL TOGETHER:
1. Heat oil in a large fry pan or wok over a medium high heat, add onions and saute until just golden. Add curry paste and stir fry until aromatic and spices have cooked out.
2. Add palm sugar, fish sauce and coconut milk, cook stirring until well combined and simmering. Cook for 10-15 mins to develop flavours.
3. Add chicken and mix through sauce, cook simmering for 15mins. Add green beans in last 3-5mins.
4. Serve over steamed rice and with a garnish of coriander sprigs.