Thai Red Chicken Curry and Egg Fried Rice….

I often find when making a curry that you need so many spices and ingredients and it can often take me a long time to prepare. Why not try Verstegen spices and pastes. I used the Red Thai Curry paste to make this recipe. They are so so easy to use and take away all the pressure and extremely tasty too!

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You Will Need:

  • 1tbsp vegetable oil
  • 250g skinless chicken breasts, cut into chunks
  • 1 large onion, cut into wide strips
  • 2 small sweet potatoes, cut into 2cm cubes
  • Verstegen Red Thai Curry Paste
  • 100ml of water
  • 2 eggs
  • 3 spring onions
  • 1 cup of rice
  • 2 cups of water

Preparation Method:

Thai Red Curry:

  1. Heat the oil in a wok or large frying pan and add the chicken. Cook over a medium-high heat for 4-5mins, stirring occasionally, until the chicken is sealed and browned.
  2. Add the sweet potato and fry for 4 minutes
  3. Add the onion and fry for 2 minutes
  4. Add the water and curry paste and simmer for 5 minutes

Egg Fried Rice:

  1. Boil 1cup of rice to 2 cups of water for ten minutes
  2. whilst this is boiling chop you spring onions very finely and throw in a frying pan with a little oil
  3. Then break two eggs into the frying pan and scramble
  4. Then add your rice, covering it with your egg and onions and fry for 3 minutes

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