Ingredients
Chicken Breasts – 2, skinless, sliced
Red Thai Curry Paste – 1 tblsp (available in supermarkets or speciality stores)
Corn Flour – 1 to 1 1/2 tsp, mixed with 1 tblsp water
Baby Corn – 1/3 cup, chopped
Capsicum – 1, chopped, seeds removed
Green Peas – 3 tblsp
Broad Beans – 3 tblsp, chopped
Thin Coconut Milk – 200 gms
Thai Fish Sauce – 1 1/2 tsp
Lemongrass – 2 tsp, minced
Dried Lime Leaves – 2
Dark Brown Sugar – 1 to 1 1/4 tsp
Sunflower Oil as required
Coriander Leaves – few, chopped
Optional:
Carrot – 2 tblsp, chopped
Zucchini – 2 tblsp, chopped
Preparation
