Spicy Thai Chicken
|Curry paste||2 Teaspoon|
|Minced garlic||2 Teaspoon|
|Minced chilies||2 Teaspoon|
|Spring onions||6 , chopped|
|Chicken mince||1 Pound (500 g)|
|Canned peeled tomatoes||14 Ounce, undrained and mashed (440 g, 1 can)|
|Chopped fresh basil||3 Tablespoon|
Heat oil in a large frying pan and stir-fry curry paste, garlic, chillies and spring onions for 2 minutes.
Add chicken mince and stir-fry for 3-4 minutes or until brown.
Stir in tomatoes and basil, bring to the boil, then reduce heat and simmer uncovered for 8-10 minutes or until most of the liquid has evaporated.