My folks are staying for the weekend, so despite being at work today I was looking forward to cooking them a nice dinner. You can't beat a curry on a Saturday night, so we had a chicken Thai red curry. Here's how I do it:
Start by heating aboubt 1 tbsp of groundnut oil in wok (this adds an authentic nutty aftertaste to Thai food, rather than just using vegetable oil). Add 2 heaped tbsp Thai red curry paste and allow to sizzle for a few seconds until it releases its fragrance. Tip in one can of coconut milk and stir to combine. Add some chicken breast pieces (about 800g for 4 people), bring to the boil then reduce heat and simmer for 10 minutes. Add 1 large sliced pepper and a few good handfuls of green beans and continue simmering for another 10 minutes. Add a splash of water to the pan if it appears dry. Check the meat is cooked- if so, switch off the heat. Stir through 100g cashew nuts before serving. Serve with basmati rice and a generous sprinkling of coriander for that real fresh taste. Oh and don't forget a couple of spring rolls. Delicious!
I'd like to say I prepared a lovely homemade dessert, but after the amount of wine we consumed it was simply a bowl of chocolate ice cream. I love Saturday nights, and love my parents. Of course it does help to have a certain little ginger man around to pour the wine.
Enjoy your weekend everyone xxx
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