Red Thai Curry Chicken Stir-Fry

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READY IN: 27mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat your pan or pot, and spray lightly with olive oil.
  • Remove excess fat and skin from chicken (don't be overly diligent - a little fat is useful in the cooking!) and cut into bite-size pieces. Set aside.
  • Add chopped onion and hot chili pepper to the pre-heated pan; cook on high heat until onion is slightly soft (1 to 2 minutes).
  • Add carrot, cut into thick Julienne strips.
  • Add the curry paste, and stir-fry well.
  • Add water to help dissolve and mix the curry paste. The heat from the pan will evaporate the water quickly, but it still loosens up the paste.
  • Add the chicken and bell peppers (cut lengthwise).
  • Stir frequently; make sure all the paste is dissolved. The oil from the chicken should help this, too.
  • Add Thai fish sauce.
  • When the meat is thoroughly cooked, remove from heat.
  • Serve on a bed of Jasmin or Basmati rice, or other rice of your choice.
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