GIGGLING SQUID SALISBURY Pranee Laurillard, alongside husband Andy, is a co-founder, of the Thai-tapas restaurant and bar, Giggling Squid. Here she shares two of her favourite dishes…
THAI CHICKEN RED CURRY (Serves 2) “When we’re entertaining at home, our Thai red and green curries are always top of the list as they’re delicious but super easy to make. The addition of creamy coconut milk makes you feel like you’re getting a real treat - just what you need when it’s grey and cold outside. Next time, try with it with king prawns instead.” Ingredients 3 tbsp vegetable oil 1 tbsp red curry paste (adjustable) 1 can of coconut cream (this will make it lovely and rich) 150-200ml water 1 medium size courgette – halved and sliced 2cm thick 1/2 red pepper- cut in half length way and slice 12 fine green beans cut into 4cm Small handful fresh basil leaves 2 tsp salt 1 tsp sugar 2 chicken breasts sliced across 2cm thick
40 I SALISBURY LIFE I www.mediaclash.co.uk
Method 1. Put vegetable oil and red curry paste into a saucepan; then stir on a gentle heat for 10 minutes until the chillies start to release colour into the oil. 2. Add 1/4 of the coconut cream to the red curry paste and keep stirring for a further 5 minutes. This will bring out the coconut oil, and will give a shiny texture to the finished curry sauce. 3. Add the rest of the coconut cream and bring water to the boil.
4. Add chicken breast and simmer until breast is cooked through (10-15 mins) 5. Then add pepper, courgette and fine beans. Once boiled, turn gas off. Vegetables should still be crunchy. 6. Season with salt and sugar to your liking, and then finish with basil leaves which go in last to prevent them from over cooking and disappearing. Serve with steaming rice.