Thai Chicken Curry
1 tbsp oil
2oz Coconut Milk Powder
1 1/2 lbs chicken breast fillets
2 tbs Thai Red curry paste
1 410g can carnation milk
1/2 tsp fish or soy sauce
2 tbsp fresh coriander leaves
Mushrooms, water chestnuts, bamboo shoots
Heat oil then add the chicken in cubes
Fry for 5-8 mins to cook the chicken
Add mushrooms, water chestnuts and bamboo shoots.
S tir in curry paste.
Mix together coconut milk powder and carnation milk and 1/2 pt water.
Add soy sauce, stir well and bring to boil then simmer for 10-15
A beautiful creamy curry full of flavour.