Ingredients- Boneless chicken 200 g
- Sugar 1 Tbsp
- Vegetable oil 1 Tbsp
- Thai-Choice Red Curry Paste 3 Tbsp
- Thai-Choice Coconut Milk 1 can (400 ml)
- Thai-Choice Fish Sauce 1 Tbsp
- Pineapple or Eggplant 150 g
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Directions- Heat vegetable oil in a sauce pan or wok, add Thai-Choice Red Curry Paste and stir well for 2 minutes.
- Add chicken and continue to stir-fry for 2 minutes, then add Thai-Choice Coconut Milk. Bring to a boil.
- Reduce heat, add sugar and pineapple or eggplant, and stir well. Simmer for 5 minutes.
- Serve hot over steamed Thai-Choice Jasmine Rice.
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