Oct 24, 2011

Weekend with red curry in pictures

As I live rather far away from my family it’s extra exciting when they come visit. Especially when apart from just visiting…they surprise you with an unforgettable taste experience. Not for the first time my brother served a dish to die for. A while ago he and his wife spent over a month in Thailand which resulted in no more toasts with jam for breakfast but meals that simply blow your mind. This is one of them. 
Unfortunately, the chillines of the red peppers and crying for 10 mins afterwards confirmed me in the belief I would probably starve if I went on holidays to Asia as this was maybe half as spicy as real thai food. 


2 tbsp olive oil
4 medium carrots
3 medium sized red onions
6 lime leaves
300 ml coconut milk
green or red curry paste
2 small chicken breasts
green peas
red pepper
2 cloves of garlic
rice noodles

What to do

Drizzle 2 tbsp olive oil in a wok or a large frying pan on a medium-high heat. Add the roughly chopped onions and carrots. On a separate frying pan, fry the chicken breasts for 4 mins on each side until golden, don’t worry if they are raw inside. Now add the lemongrass (1 or 2 stalks, cut in half) and lime leaves to your onions and carrots. Add coconut milk, chicken cut into cubes and the red curry paste (green is hotter) and a spoonful of green peas and thinly sliced 2 cloves of garlic. Leave for approx. 4 mins. until chicken is cooked. Now add previously peeled red pepper. 

Serve with rice noodles or jasmine rice. Sprinkle with corriander, spring onions, soy sauce and plum sauce. For those of you who like adventure…we also used chilly peppers but as they made me cry…I leave it for you to decide :) 


Meeting Ginger for the first time, well, she’s really social. 

Ciggies from Ukraine. A present for my mother in law from her friend. Aren’t they vogue?:)

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