Thai Red Curry 16-2-13

Lots to do today even though it is Saturday The sun shined and I took off to Binn Inn to get some supplies.

We harvested in the vege garden so lunch incorporated fresh cos lettuce and cherry tomatoes and zucchini fritters .

I felt like no sooner had I cleaned up from lunch it was time for tea.

I revamped the onion bajji to include grated carrot and yes you guessed it a zucchini. Also a fresh chilli and whole cumin seeds.

Mixing cultures of Indian and Thai. We had Thai red curry for tea.

Chicken Thai Red Curry
1kg chicken breasts
2 tspn lemon grass
2 tspn red curry paste GF
2 tspn lime juice
2cm piece ginger
2 cloves garlic
1 capsicum ,diced
1 onion , diced
3 stalks celery
1 red chilli optional
2 cups beans , I use frozen
1 can lite coconut milk
Coriander fresh


Put chilli if using,garlic and ginger into wok with 2 Tbspn oil . Fry off for few minutes. True with an
The add the chicken and cook .
Take out and then fry off the onions and capsicum, celery till cooked . Add chicken , coconut milk and red curry paste. Hen add beans. Garnish with fresh coriander.

Serve with basmati rice.

With an early start to the day tomorrow dropping off at airport I am tired thinking if it.