John's Thai chicken curry

John's Thai chicken curry

  • Rating: 4 out of 5.5 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

The raw beansprouts add great texture to this dish and the fresh chilli adds a fiery heat. If you like it extra hot, serve with a spicy Thai chilli sauce

Nutrition: per serving



  • STEP 1

    1 In a large, heavy-based pan , heat the vegetable oil with 1 tbsp of the coconut milk. When it’s hot and starting to splatter, add the red curry paste. Stir and cook gently over a medium-low heat for 1-2 mins – it should start to change colour. Add the garlic, ginger, lime leaves and lemongrass, and turn up the heat a little. Stir and smell it – it will start to change from the smell of raw garlic and spices to roasted ones. As it turns dark red, add the stock cube and the palm sugar – it will melt and become even darker and richer. Add the sweet potato and the fish sauce, then stir until coated in the paste. Add the coconut milk and 200ml water . Stir, bring to the boil , then turn down to a simmer and cook for 12 mins.

  • STEP 2

    Meanwhile, mix the coriander, beansprouts and chilli. Cook and drain the noodles following pack instructions, then tip into in a large serving bowl. Taste the curry and season with some more fish sauce or sweeten with a little sugar if necessary. Turn up the heat and bring to the boil, then tip the chicken into the sauce. Return to the boil and simmer for 5-7 mins.

  • STEP 3

    Remove the lemongrass, then spoon the chicken over the noodles and sprinkle with the coriander, chilli and beansprout s to serve.

Goes well with

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    Rating: 4 out of 5.5 ratings
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