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Aardman Animations

Chicken Run indeed! We are proud to be supplying this bastion of Briti...
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Chicken Run indeed! We are proud to be supplying this bastion of British broadcasting. So next time you see Wallace nibbling a bit on Wensleydale you might be comforted to know his animator might be enjoying one of our meaty mouthfuls! The Aardman website is great fun too.

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Thai Red Chicken Curry

Thai Red Chicken Curry

Submitted by Granny Rose, Devon Rose

Ingredients

¦500g skinless, boneless chicken (in bite sized pieces) ¦2 tablespoons red curry paste ¦2 tablespoon Palm sugar ¦5-6 Fresh Kaffir lime leaves, torn into pieces ¦400ml (1 can) Coconut milk ¦227g (1 can) Sliced Bamboo Shoots ¦2 tablespoon of Thai fish sauce ¦Handful of Thai Sweet Basil ¦2 Thai Red Chillies

Instructions

1.Cut the chicken up into smallish bite size pieces (Tip: try and use breast or leg meat). Thinly slice the bamboo shoots (if not already sliced). 2.Pour 1 cup of coconut milk into a wok. Bring to a boil over medium high heat, stirring constantly. Add the curry paste and stir until red oil comes to the surface. Add the chicken and sauté until it turns white and is cooked through. 3.Add the remaining coconut milk, follow with the bamboo shoots and lime leaves. Season with fish sauce, sugar, and salt and bring back to a boil. 4.Garnish with Thai basil and chopped Thai red chilli. Serve with lots of fragrant Thai jasmine rice.

Attributes

- Main meals
- Wheat free