Recipe: Buttermilk & Red Thai Chicken Curry

Buttermilk & Red Thai Chicken Curry 150 g red Thai curry paste 750 g deboned chicken (cut into bite size strips (thigh meat is recommended)) 1 punnet mushrooms (sliced) 1 punnet baby marrow (sliced) 1

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Buttermilk & Red Thai Chicken Curry

  • 150 g red Thai curry paste
  • 750 g deboned chicken (cut into bite size strips (thigh meat is recommended))
  • 1 punnet mushrooms (sliced)
  • 1 punnet baby marrow (sliced)
  • 1 bunch coriander (chopped)
  • 300 ml buttermilk
  • 80 g sugar
  • 100 ml coconut cream
  • handfull cashew nuts (toasted)
  • salt and pepper (to taste)
  1. In a pot heat up a little oil, fry the chicken pieces and once evenly browned remove and set aside

  2. Fry curry paste for 1 – 2 mins

  3. Add the coconut and Buttermilk and let them emulsify gently

  4. Add vegetables and sealed chicken pieces and let them cook for about 10mins

  5. Add seasoning, cashew nuts, sugar and chopped coriander before serving

  6. Serve with steamed Jasmine rice

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