Chicken red curry, lychees, zucchini, Thai basil
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Chicken Maryland fillet
Red curry sauce
Peanuts and shallots (½ supplied)
Rice (½ supplied)
Thai basil (½ supplied)
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
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.