Chicken and Vegetable Curry
Chicken chopped (optional)
1 tabs garlic
2 dspns Thai red curry paste (which includes galangal)
1 onion chopped
1 sweet potato cubed
4 potatoes cubed
1 dspn granulated ginger
1 tabs Thai fish sauce
500ml coconut milk (made with Maggi dehydrated coconut milk powder)
1 tabs lemon juice (optional)
1 eggplant cubed (cube and salt for about 15 mins first, then wash off salt ? this reduces
any bitterness in eggplant)
1 red capsicum chopped
2 small zucchini sliced
1 tin mangoes (optional)
1 tabs garlic
2 dspns Thai red curry paste (which includes galangal)
1 onion chopped
1 sweet potato cubed
4 potatoes cubed
1 dspn granulated ginger
1 tabs Thai fish sauce
500ml coconut milk (made with Maggi dehydrated coconut milk powder)
1 tabs lemon juice (optional)
1 eggplant cubed (cube and salt for about 15 mins first, then wash off salt ? this reduces
any bitterness in eggplant)
1 red capsicum chopped
2 small zucchini sliced
1 tin mangoes (optional)
Heat oil in a wok over medium heat. Lightly cook chicken, then take out of wok. dd garlic, ginger, curry paste to wok. Stir fry for 2 mins or until fragrant. Add onion and stir fry for 3 mins or until onion is soft. Stir in potatoes, sweet potato, coconut milk, fish sauce, lemon juice and bring to simmering. Return chicken to wok. Simmer, stirring occasionally, for 15 mins. Add eggplant, red capsicum and zucchini. Simmer, stirring occasionally for 15 mins longer or until potatoes are tender. Great served with rice or poppadoms.