It's been a while since I've posted something...busy season...
Anyways, this recipe is quick & easy, specially since now you get really good quality Thai curry pastes. I always have a jar of the paste stocked with me. This dish is more of a comfort food to me.
Here it goes:
1 tbsp Thai Curry Paste
1 inch sliced Galangal (Thai ginger)
6-8 fresh basil leaves
500 gm mix sliced vegetables- zucchini, red & yellow capsicum, broccoli
or 500gm breast of chicken, sliced
(if using vegetables and chicken, reduce chicken & veg weight to 250 gm each)
100 ml coconut milk
Boil the vegetables & chicken- retain the stock
In a non-stick pan heat the curry paste with the Thai ginger(wouldn't use oil as most ready pastes already have oil) for about 2 minutes on medium flame. Add the stock followed by the vegetables or chicken, basil leaves bring to boil, stirring in regular intervals for about 10 mins. Add in the coconut milk, stirring the gravy for another 5-6 minutes. It's ready...:-)
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