Thai Red Satay Curry

Name: Thai Red Satay Curry
Total time: 1200 s
Yield: 5 servings
Cuisine: American
Ingredients: 2 bunch chosen meat; 1 cup crushed peanuts; 3 liter chicken stock; 1 cup cornflour in water; 6 mixed chillies; 1 tbsp dried chilli flakes; 1 bunch corriander; 4 clove fresh garlic; 2 each carrot (thinnly sliced); 1 tbsp freshly grated ginger; 2 stick lemon grass; 1 tbsp red thai paste; 2 pinch pepper; 4 pinch salt

joeswan @cook_3444432

Rochester, Medway

a versatile great bulk recipe idea

joeswan @cook_3444432

Rochester, Medway

a versatile great bulk recipe idea

Saved

Ingredients

20 mins

5 servings

2 bunchchosen meat
1 cupcrushed peanuts
3 literchicken stock
1 cupcornflour in water
6mixed chillies
1 tbspdried chilli flakes
1 bunchcorriander
4 clovefresh garlic
2 eachcarrot (thinnly sliced)
1 tbspfreshly grated ginger
2 sticklemon grass
1 tbspred thai paste
2 pinchpepper
4 pinchsalt

Saved

Steps

20 mins

1

Prepare all your fresh ingrediants so you are well prepared.
2

Bring stock the boil and add cornflour solution a quarter at a time. REMEMBER only add cornflour when stock is boiling
3

In a seperate pan fry off the meat you have chosen. add chillies, ginger and garlic
4

when stock has thickened stir in your thai paste.Then add everything to the stock.
5

Turn down to a rolling boil and reduce by a third.
6

Serve with jasmin rice, fresh corriander and crushed peanuts sprinkled over the top
7

ENJOY!