An easy and delicious curry from Keith Floyd’s ” Floyd on Oz”.
Ingredients
- 3 tbsps vegetable oil
- 3 tbsps thai mussaman curry paste
- a pinch cumin
- a pinch coriander
- 1 400g can coconut milk
- 750 g boneless chicken cut in large chunks
- 2 tbsps granulated sugar
- 2 tbsps fish sauce
- 1 tbsp shredded lime leaves optional
- 2 tbsps Peanut butter
- a pinch sea salt
- basil leaves to garnish
Servings:
Instructions
- Heat the oil in a wok, add the curry paste and spices and stir fry for 1-2 minutes.
- Pour in 4 fl oz of the coconut milk and reduce the heat. Add the chicken and stir slowly until the curry paste and spices are well blended.
- Add the remaining coconut milk then stir in the sugar, fish sauce and lime leaves if using. Bring to the boil then simmer for a few minutes .
- Add the peanut butter and salt and simmer for 20 minutes more.
- Garnish with basil leaves and serve with rice.
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