| Ingredients: 2 Teaspoon(s) red curry paste 12 Ounce(s) coconut milk, thin 1 1/2 Cup(s) chicken broth 1 crushed lemongrass 4 chicken breast 1 Tablespoon(s) lime juice 1 Tablespoon(s) sugar, brown 1 Tablespoon(s) fish sauce 1/2 Cup(s) cilantro |
Directions:
Heat a large deep non-stick frying pan over medium heat. Add the red curry paste and cook, stirring, for 1 minute. Add the coconut milk, stock and lemongrass and stir to combine. Bring to the boil and cook for 1 minute. Reduce the heat to low, add the chicken breasts and simmer for 10-12 minutes or until cooked through. Remove the lemongrass and discard. Remove the chicken breasts, set aside and keep warm. Stir the lime juice, sugar and fish sauce into the sauce and cook for afurther 5 minutes or until slightly thickened. Serve the chicken with steamed greens and jasmine rice, and topped with the simmered cocount sauce and the cilantro. |