There is one time on Facebook, in one of these many forums, someone used a certain ingredient that was unorthodox to a certain dish and the lady was really bashed by the admin of the said group. This left me wondering, are cooking recipes written on stone? Is there any reason why we can’t play around with ingredients?
I love playing around with recipes. In fact most times I will search for a recipe, find a few variations, this will help me get a gist of what it should taste like then create my own. Cooking is an art that should be enjoyed. Play around with ingredients. Add in whatever you like, take out what you don’t. Cooking is easy, its fun, it isn’t complicated. The rules aren’t set in stone my lovely foodies. so go out and experiment.
Like this recipe, I love my sweet chilli chicken, and I LOVE LOVE red thai curry. So what to do on a night when I want them both? Well mix and match them 🙂
Thai Sweet Chilli & Red Curry Chicken
- 1 chicken, cut up
- 2 teaspoons red thai curry(available in supermarkets)
- 2 teaspoons crushed garlic
- 1 teaspoon crushed ginger
- 2 teaspoons fish sauce
- 1/2 cup African Kaya's Sweet Chilli Sauce (available in our online shop)
- 3/4 cup coconut milk
- oil for frying
Mix the 1 teaspoon red thai curry, ginger, garlic, fish sauce and salt in a bowl. apply this marinade all over the chicken and let it sit for at least 20 mins but preferably 4 hours or so
Heat up oil in a deep pan till hot, add in the chicken and fry till browned. Remove and set aside. You can do this in batches if need be.
Cook the onions in a bit of oil till translucent. Add in the red thai curry, coconut milks and sweet chilli sauce. Stir until well combined. Add in the chicken and cook for about 20 to 30 mins till cooked through.
Serve with rice, naan or chapati
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