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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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A really tangy, pick-you-up and high speed meal. Ingredients:
2 tablespoons peanut oil |
2 lbs boneless skinless chicken breasts |
1 eggplant, cut into chunks |
2 tablespoons red curry paste |
3 1/4 cups coconut milk |
7 ounces snow peas |
4 ounces baby corn |
7 ounces bamboo shoots, drained if canned |
2 tablespoons fish sauce |
1 lime, juice |
2 tablespoons cilantro, chopped |
2 ounces salted peanuts (optional) |
2 scallions, sliced |
Directions:
1. Heat half of the oil in a large wok and stir fry the chicken for 3-4 mins until it has browned and then remove it to a plate.
2. Add the remaining oil and fry the eggplant for 3 minutes until golden. Return the chicken to the wok, add the curry paste and cook for a couple of minutes.
3. Pour the coconut milk into the wok and add the vegetables, bamboo shoots, fish sauce and lime juice.
4. Gently heat for 3-4 mins, to cook the vegetables, then serve in the pan, garnished with the cilantro, peanuts and scallions.
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