Ginny McArthur posted on August 31, 2010 07:47
THAI CHICKEN CURRY
250mls Bio farm Low fat yoghurt
3-4 drops of coconut essence
250 mls water
Rice Bran Oil Spray
1 onion sliced
2 cloves garlic
400grams skinless chicken breast
1 tblsp Thai curry paste
2 cups vegetables (broccoli, beans, and carrots) chopped
1 tblsp Fish sauce
1 tblsp brown sugar
2 tblsp chopped coriander and basil
Cut chicken breast into bite sized chunks. Spray pan with rice bran oil and fry onion and garlic until soft.
Add chicken and stir fry until browned. Add curry paste and cook for 2-3 minutes. Add water, sugar, essence and fish sauce, simmer for 10 minutes.
Add vegetables to pan and cook 5 minutes. Lower heat and stir through yoghurt do not allow to boil. Turn off heat and leave to sit for 5 minutes. Serve with Basmati Rice or salad and vegetables.