This is a delicious Saturday night date option dinner!
4 skinless chicken breasts-cut into strips
2 cloves garlic-finely chopped
½ red chilli-finely chopped
1 inch root ginger-finely chopped
1 ½ mixed peppers-thinly sliced
1 carrot-cut into julienne
7-8 mushrooms
1 dessertspoon of green/red curry paste
400ml/14floz coconut milk
200ml/7floz chicken stock
Thinly slice the peppers, carrots, mushrooms and red onion.
Heat a deep wide based pan with a little sunflower oil. Add in the chicken along with the garlic, chilli and ginger and cool until lightly browned. Add in the vegetables and over a hot heat continue to cook for 2-3 minutes until just beginning to soften. Add the curry paste to the pan and continue to fry this for 1-2minutes until the chicken and vegetables are all fully coated with the paste.
Pour the coconut milk into the pan making sure you get it all out of the can. Once the mixture comes to the boil, reduce the heat and use the chicken stock to correct the consistency, adding just enough to achieve your desired consistency.
Cover the pan and allow this to gently simmer for 12-15 minutes over a very low heat
If the sauce has become too thick add a little water or chicken stock or even white wine if you are feeling indulgent and bring it back to the boil again.
Freshly chopped coriander is nice mixed into the sauce.
