| Recipe
info
|
Category:
Chicken
Rating:
5.00
Contributor:
marel
|
|
|
|
Chicken Spinach and Cashew Nut Thai Red Curry
775gms chicken fillet - chop in small pieces around ¾ inch square
70gms Palm Sugar
3 tins Coconut Milk (400ml)
Lite Soy Sauce approx 3 tablespoons
Thai Red Curry Paste 3 dessert spoons less for milder or more for hotter
1 punnet fresh baby spinach
1 red capsicum sliced
3 small zucchini sliced
1 onion large diced large size pieces
2 large cloves garlic chopped or 2 teaspoons of minced bottled garlic
2 large handfuls of cashew nuts.
 Fry the onions, garlic, zucchini and red pepper lightly. Then add the chicken and fry lightly. Add the red curry paste and stir. Add the palm sugar and stir. Add the coconut milk and stir. Add the lite soy sauce and stir.
When well mixed add the spinach and mix. This will wilt fairly quickly so you can add in two batches if you like.
Lastly add the cashew nuts just before serving. If you want to freeze or keep some of this recipe do not add the cashew nuts to the cooking pot add them to individual servings as the cashew nuts will become soft and soggy if left in the sauce for too long.
Continue to heat gently until the zucchini and chicken are cooked and the spinach is well wilted.
The zucchini may be replaced with any green vegetable of your choice ie snow peas or asparagus or green beans and the addition of 2 good handfuls of fresh coriander leaves at the last minute also adds a diffferent flavour.
Serve with boiled rice.
|
|
|
|
|
