Mrs Gibbin Returns!
How could we follow that?
Mrs Gibbin returned to St. Peter's to give a demonstration lesson in Thai Cooking.
Pupils and staff both agreed that her Chicken Thai Red Curry was delicious!
Here's the recipe - give it a try.
2 tablespoons sunflower oil
2 onions
2 cloves garlic
3 peppers – different colours – deseeded and sliced
2 chicken breasts
4 tablespoons Thai red curry paste
200ml coconut milk
200ml chicken stock – use stock cubes for convenience
Coriander
Thai fragrance rice or basmati rice
1. Heat half the oil in a large frying pan or wok and sauté the peppers for approximately 2 minutes, add the garlic, take from the pan
2. Heat the rest of the oil and cook the chicken strips for 3 minutes.
3. Stir in the Thai curry paste.
4. Add the chicken stock and the coconut cream
5. In a large pan cook the rice in plenty of water, bring to the boil and simmer for 10-12 minutes or as per instructions.
6. Serve the curry on a bed of rice and sprinkle over the coriander if using.
2 onions
2 cloves garlic
3 peppers – different colours – deseeded and sliced
2 chicken breasts
4 tablespoons Thai red curry paste
200ml coconut milk
200ml chicken stock – use stock cubes for convenience
Coriander
Thai fragrance rice or basmati rice
1. Heat half the oil in a large frying pan or wok and sauté the peppers for approximately 2 minutes, add the garlic, take from the pan
2. Heat the rest of the oil and cook the chicken strips for 3 minutes.
3. Stir in the Thai curry paste.
4. Add the chicken stock and the coconut cream
5. In a large pan cook the rice in plenty of water, bring to the boil and simmer for 10-12 minutes or as per instructions.
6. Serve the curry on a bed of rice and sprinkle over the coriander if using.
How could we follow that?
With Mrs Luke, of course, and her Vegetarian Pancakes.
