Michael Chiazzari's Thai Chicken Curry Recipe

Michael Chiazzari's Thai Chicken Curry / Kathy Pitout Photography (p)

“Michael Chiazzari has made it clear that he is a man of few words. He is reserved when it comes to cameras and media but was keen to share his Thai chicken curry recipe with you. Having spent most of his youth making simple desserts such as milk tarts and brownies, producing his first savoury dish lingers fondly in his memory.”

— Jackie Cameron

Thai Chicken Curry Recipe

(Serves 4)

Ingredients are for 1kg of chicken (breasts)

• 80ml SUNFOIL PLATIUNUM sunflower oil

• 5ml fresh minced ginger

• 10ml finely chopped fresh garlic

• 250ml tomato cocktail (1 can)

• 15ml Thai curry paste

• 15ml soft brown sugar

• 80ml water

• 30ml finely chopped fresh coriander leaves

Method

1. Prepare the chicken pieces by cutting the breasts into small blocks.

2. Heat oil in a wok and cook meat in batches and place on the side.

3. Add ginger and 5ml garlic to pan, cook gently until pale golden.

4. Add tomato cocktail, Thai curry paste, brown sugar and water.

5. Reduce until the oil comes to the surface, this will take about 3 minutes.

6. Add the chicken and cook, turning for a few minutes.

7. Sprinkle with the coriander and the remaining 5ml of garlic.

8. Heat through for 30 seconds.

9. Served with steamed white rice or noodles.