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
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)
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In a pot heat up a little oil, fry the chicken pieces and once evenly browned remove and set aside
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Fry curry paste for 1 – 2 mins
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Add the coconut and Buttermilk and let them emulsify gently
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Add vegetables and sealed chicken pieces and let them cook for about 10mins
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Add seasoning, cashew nuts, sugar and chopped coriander before serving
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Serve with steamed Jasmine rice