Serves 4 Slice chicken thinly and pan fry in vegetable oil till brown on both sides. Set aside. In a pot or wok, heat a little oil, add the curry paste and some of the coconut milk. Fry until it bubbles and becomes fragrant. Add the sugar and fish sauce and stir well and cook …
Sauce Cut chicken into thin strips, cook in pan, browning on both sides and set aside. Dissolve sugar is warm water or chicken stock. Add fish sauce and tamarind, stir well and set aside. Put noodles into boiled water and let soften. Rinse in cold water, strain and set aside. Place small amount of oil …
Loosely based on a recipe of John and Lisa’s Saturday Kitchen, see full recipe here. Serves 4 1 kg of chicken 100g red curry paste (Mae Ploy brand is good) 30g brown sugar 2 tins of coconut milk 1 tbsp Thai fish sauce 2cm ginger 2 lemon grass stalks 1 red chilli 2 garlic cloves …
This is Nigel Slatter’s recipe and he says he has been tweaking it over several years. Buy green chilles with the heat you want. Tastes great, creamy, hot and vibrant. Curry Paste 4 lemongrass outer stalks removed, fine chopped. 10 green chillies seeded and chopped. 6 cloves garlic peeled and chopped. 6cm ginger, peeled and …
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