What better way to enjoy the new year than with some new tastes.  Here is a really easy recipe to try out on friends and family who are looking to spice things up a bit:

  1. Before you start cooking, prepare the following: 500g of chicken breasts cut into thin slices, 2 tablespoons of  garlic finely chopped (substitute with 1 tsp of garlic flakes soaked in a little water for 20 minutes or until soft if you don’t have fresh garlic available), grate 1 lemon (you will only use the grated rind and not the juice).
  2. Heat 15 ml of cooking oil, olive oil, or peanut oil in a large saucepan.
  3. When the oil is hot, add about 2-3 tablespoons of thai red curry paste and stir for about 30 seconds.  (If you prefer a stronger, hotter experiment with the amount of curry paste used until it’s to your liking).
  4. Add the chicken and stir until it is completely covered by the curry paste.
  5. Add 1 teaspoon of ginger, 1 teaspoon of tumeric, and the garlic you prepared beforehand.  Stir-fry for a few seconds and turn the heat down to low.
  6. Add 400ml of coconut milk (which can be replaced with cream if you want a richer curry), the grated lemon rind and 2 teaspoons of sugar.  Make sure that you get no lemon juice into the pan otherwise the cream will curdle … the dish will still taste delicious but look very unappetising!
  7. Simmer over low heat for 30 minutes, stirring occasionally, until the dish has reached a creamy consistency.
  8. Serve with jasmine rice or pad thai noodles for an authentic thai feel.  (This recipe should easily feed four adults.)
  9. Garnish each serving with a couple of fresh basil leaves.

 Food