Thursday, November 17, 2011

Curry Chicken Drumstick with Basil

5 chicken drumsticks
3 red chillies 
1/2 white onion - diced
1 tsp chopped garlic
1/2 tsp minced ginger
1-1/2 tbsp thai red curry paste
2 tbsp diced tomatoes
1 tsp mustard seeds
handful of sweet basil
1 cup coconut milk
2 tbsp cooking oil
salt to taste

  1. Heat up oil in a pan on medium heat.  Fry the chicken drumsticks till lightly browned.  Set aside.
  2. With the remaining oil, fry the mustard seeds till they start to pop. Add onion, garlic and ginger and fry till aromatic.
  3. Add curry paste and fry for a while.  Add diced tomatoes and fry for another 1 - 2 minutes.
  4. Add coconut milk and chicken drumsticks and bring to a boil. 
  5. Turn heat to medium low and simmer for 20 minutes.  Add salt, red chillies and basil and continue to simmer for another 10 - 15 minutes.
  6. Transfer to a serving plate and serve warm.

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