vegetable oil for shallow frying, plus 2 tbsp extra for stir-frying
Marion’s Kitchen Thai Red Curry, which includes:
– THAI RED CURRY PASTE
– COCONUT MILK
– DRIED THAI HERBS & CHILLI
– BAMBOO SHOOTS
4 garlic cloves, roughly chopped
½ onion, diced
300g (10.5 oz) chicken thigh, thinly sliced
5 cups cooked rice
1 cup Thai basil leaves*, to serve
sliced cucumber, to serve
Pour at least a 2cm (1/2 inch) depth of oil into a wok or small frying pan. Heat the oil over medium-high heat. When it’s hot, crack in an egg and fry until crispy at the edges and the yolk is cooked to your liking. Drain on paper towel and repeat with the remaining eggs.
Drain the BAMBOO SHOOTS and roughly chop them. Set aside for later.
Heat 2 tablespoons of vegetable oil in a wok or large frying pan over high heat. Add the garlic and the onion and stir-fry for a minute. Add the chicken and stir-fry until the chicken is almost cooked. Add the THAI RED CURRY PASTE and cook for a minute or until fragrant. Stir through the COCONUT MILK, the bamboo shoots and the DRIED THAI HERBS & CHILLI. Simmer for 2-3 minutes to thicken slightly.
Add the rice and stir-fry until evenly mixed. Toss through the basil and remove from heat.
Serve fried rice topped with an egg and with slices of cucumber on the side.
– Use regular Italian basil if Thai basil is not available.