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Thai Red Curry

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Preparation Time: 10 minutes
Cooking time: 140 minutes
Energy level per serving: unknown
Saturated fat level per serving: unknown
Carbohydrates level per serving: unknown
Gi level per serving: unknown
Number of servings: 4
This recipe has been visited 5299 times
Ingredients:
 2 handful(s) String Beans
 800 gm(s) Chicken Breast
 1000 ml(s) Coconut Milk (two or more tins)
  to taste Garlic (paste)
 1.5 tbsp(s) Thai red curry past
 3 tbsp(s) Olive oil
  Rice
Easy Thai Red Curry to impress your friends!
Posted by: maccer on 26 March 2008
Click here to view maccer's Cookery Book
Cooking Steps:
Preparation:

Cut the Chicken breast in to relatively small cubes / portions.

Chop the ends off the string beans & cut in half.

Paste Garlic, either in blender or on chopping board with big knife (or buy garlic paste - not the stuff in jar, the squeezy tubes in sainsburies next to tomato puree are best as there are'nt added ingredients / preservatives)

Mix two / three cans of coconut milk with red Thai curry paste. Add curry paste to taste, but remember the paste gets slightly stronger as it cooks - you can add more half way through cooking if necessary). Mix together in the oven pot & throw in French beans (uncooked).

Cooking
Fry the Chicken in olive oil & Garlic until thoroughly cooked.

Put Chicken in the (which already has coconut milk & curry paste (& French beans) mix.

Place oven pot with mix into oven at around 150 degrees for about 2hrs. Place lid on oven dish. Taste sauce around every 40 mins & add extra curry paste if necessary.

Result

Chicken should be super tender & almost melt in your mouth. String beans are cooked & not too firm. Should taste seriously amazing!

Serve with rice etc.

Ignore picture - it's a standard one from this site!

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