Ingredients 500 gr chicken fillet, cut into bite-sized pieces 2 tbsp red curry paste 600 gr coconut cream 150 gr baby corn, halved lengthwise 1 tbsp fish sauce 1 tsp brown or muscovado sugar Juice of 1 lime 30 gr fresh ginger, grated Thai basil leaves Jasmine rice, for serving Lime wedges, for serving TAGS CHICKEN CHICKEN MAIN COURSES ASIAN Ingredients 500 gr chicken fillet, cut into bite-sized pieces 2 tbsp red curry paste 600 gr coconut cream 150 gr baby corn, halved lengthwise 1 tbsp fish sauce 1 tsp brown or muscovado sugar Juice of 1 lime 30 gr fresh ginger, grated Thai basil leaves Jasmine rice, for serving Lime wedges, for serving Instructions In a deep skillet, pour half of the coconut cream along with the curry paste and bring the mixture to a simmer over medium heat, stirring until fully blended. Once the cream thickens and the oil rises to the surface, add the chicken (in bite-sized pieces) along with the remaining coconut cream and simmer over medium heat for 25 minutes, until the chicken is tender and the sauce has thickened. Add the baby corn and cook for 5 more minutes. Pour in the fish sauce, sugar, ginger, and lime juice. Taste and adjust with more lime or fish sauce as needed. Press the jasmine rice into a bowl and turn it out onto the center of the plate. Spoon the chicken and the rich red sauce around the rice. Sprinkle with basil leaves and serve with lime wedges on the side. TAGS CHICKEN CHICKEN MAIN COURSES ASIAN
