Chicken red curry, lychees, zucchini, Thai basil
PLEASE CLICK CENTRE OF IMAGE TO BEGIN VIDEO TUTORIAL.
INGREDIENTS:
Chicken Maryland fillet
Red curry sauce
Peanuts and shallots (½ supplied)
Rice (½ supplied)
Thai basil (½ supplied)
Zucchini
Long red chilli (½ supplied)
YOU’LL NEED: Medium frying pan, colander or sieve, knife, chopping board
PANTRY STAPLES: Cooking oil (vegetable or grape seed)
ALLERGENS: Garlic, onion, shellfish, peanut
These instructions are to serve two people. When cooking for one, four or six the same techniques apply but the preparation and cooking times may change slightly
METHOD:
1. Prepare the produce: Wash the vegetables. Thinly slice the chilli on the diagonal. Dice the chicken. Slice the zucchini on the diagonal. Pick the leaves off the Thai basil.
2. Cook the rice: Bring a medium pot of water to the boil. Wash the rice three times to remove the starch. Put the washed rice in the boiling water. Boil for 8 minutes or until cooked through. Stir halfway through to stop the rice from sticking. When cooked strain through a sieve.
3. Cook the curry: Place the chicken pieces into a frying pan or saucepan and add the curry. Bring to the boil, reduce and simmer for 5 minutes. Add the zucchini, cook one minute, then briefly cook most of the basil leaves. Add a splash of water to loosen the curry, if needed.
4, To serve: Divide the rice and curry between serving bowls. Top with the remaining basil leaves, chilli and peanuts and shallots.