Serves: 4 Preparation: 5 Mins Cooking Time: 7 Mins
Ingredients:
600 gms chicken thigh or chicken fillet
2 tablespoons cooking oil
1 teaspoon minced garlic
1 teaspoon of ginger
2 teaspoons red curry paste
1 can of coconut milk
1 medium onion sliced
1 small bunch coriander, chopped
Method:
Add oil to hot wok, with ginger, garlic and red curry paste. Stir under heat to release spices flavours.
Add chicken (cut into small pieces) to wok. When chicken meat is sealed, add sliced onion and fry for 2-3 minutes.
Add coconut milk and coriander, lower heat to allow dish to simmer until meat is cooked. Garnish with a few sprigs of coriander or to taste. Ready to serve.