Friday, March 26, 2010
Niall's Red Thai Curry
1 package Quorn chicken pieces (or about a pound of cubed chicken)
1 head of broccoli
2-3 Tablespoons (or more) of Red Thai Curry paste (depending on how spicy you want it)
1 can (15 ounces) coconut milk
Sea salt to taste
1 Tablespoon shredded (desiccated) coconut
1 cup water
1 Tablespoon vegetable oil
1-2 Tablespoons lime juice
Heat the oil in a pan (on low) and add the Quorn. Stir to prevent from burning.
Add the water and the curry paste.
Chop the onion and broccoli and add to the pot.
Stir the vegetables into the mixture and allow to cook for a few minutes. Add the lime juice.
Add the coconut milk and salt to taste.
Mix well and simmer until the vegetables are tender, stirring occasionally. (About 10 minutes max, to prevent the broccoli from getting too soft.) Add the flaked coconut.
Stir and serve with rice.