Pam7
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Red Thai CurryElder son 'threw' some bits together....and I've 'tweaked' it a bit more. Very quick...and yummy!
1 jar of Red Thai curry paste (Tescos)
2/3 skinless/boneless chicken breasts
1 tub of Elmlea single cream
1 sachet of creamed coconut (Tescos do a box by Pataks of 4 easy-use 50g sachets that you just drop in hot water to soften)
chopped red pepper
chopped onion
mushrooms
cashew nuts (I had some left over in a dish - so lobbed them in)
Sachet of Tilda egg fried rice
1. Cut chicken into bite sized pieces.
2. Mix half the jar of Red Thai curry paste and one sachet of creamed coconut together and stir chicken into it.
3. Put in fridge to marinade for about hour...or if you can't be asked..don't!
4. Heat small amount of olive oil in wok...fry off onion and peppers...add chicken mix...STIR ..STIR..STIR!...until you're sure chicken is cooked through.
5. Add mushrooms...cashew nuts...then the cream.
6. Heat right through.
MEANWHILE...
7. Heat oven..and chuck in couple of nann breads for 3 minutes.
8. Microwave the rice in the sachet (I'm crap at cooking rice..and this takes 2 minutes!...if you like a lot of rice..then do 2 sachets..but we don't like rice that much)
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tonyW
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9. Bin the lot after spending too long on HC and burning it.
10. Take family to Thai restaurant at great expense on OH`s credit card.
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Pam7
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PMSL...no..that was last nights fish pie! 
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