Wednesday, 9 April 2008

BLUE DRAGON'S THAI RED CURRY

Ingredients
2 tbsp Blue Dragon Premium Thai Red Curry Paste
2 can Blue Dragon Premium Coconut Milk
3 tbsp Blue Dragon Fish Sauce
2 tbsp Blue Dragon Coconut Cream
250g Chicken Breast, sliced
9 Baby Aubergines
16 Pea Aubergines (alternatively replace Baby & Pea Aubergines with 1 large Aubergine)
9 Kaffir Lime Leaves
20 Horapha Basil Leaves (Sweet Basil) (alternatively replace Horapha Basil with regular Italian Basil)
2 fresh Red Chilli, finely sliced
1 tbsp Sugar
1 tsp Roasted Ground Cumin Seed and Coriander Seeds A few Coriander Leaves

Method
Heat the oil in a wok or saucepan until hot.

Add Blue Dragon Red Curry Paste and fry for 20 seconds.

Add coriander and cumin seeds and stir fry for about 2 mins until it develops an aroma.

Lower the heat and add the Blue Dragon Premium Coconut Milk a little at a time, allow it to simmer for about 1 minute or until the oil starts to separate from the Coconut Milk.

Then add the chicken and aubergines and allow to cook for 2 mins.

Add the sugar, Kaffir lime leaves and chilli. Add the Blue Dragon Fish Sauce to taste then simmer until chicken and aubergines are cooked through.

Add the basil leaves, mix well and transfer to a serving dish.

Decorate with the Blue Dragon Coconut Cream and coriander leaves.

Serves: 4
Cooking Time: 15 minutes
Preparation Time: 20 minutes

1 comment:

jj said...

Looks wonderful - and we're supposed to get hit with another cold snap. This would be great for taking that chill out of the bones!