John's Thai chicken curry

John's Thai chicken curry

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(3 ratings)

Prep: 10 mins Cook: 25 mins

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 and extra info

Nutrition: per serving

  • kcal830
  • fat43g
  • saturates30g
  • carbs69g
  • sugars14g
  • fibre5g
  • protein37g
  • salt2.6g
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Ingredients

  • 1 tbsp vegetable oil
  • 400ml can coconut milk
  • 1 tbsp Thai red curry paste (I like the ones that come in plastic tubs - Mae Ploy is a good brand)
  • 2 garlic cloves, grated
  • thumb-sized piece ginger, grated
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 6 fresh or dried lime leaves
    Lime leaf

    Lime leaf

    ly-m leef

    Lime leaves are obtained from the kaffir lime, which is not a true lime at all but rather a…

  • 2 lemongrass stalks, bashed
  • 1 chicken stock cube
  • 1 tsp palm sugar
  • 1 sweet potato, peeled and cut into chunks
    Sweet potatoes

    Sweet potato

    sweet po-tate-toe

    Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…

  • 1 tsp Thai fish sauce
  • handful coriander leaves
  • handful beansprouts
    Beansprouts

    Beansprouts

    been sp-rowts

    Widely seen as a major, somehow magic, ingredient, beansprouts

  • 2 long red chillies, sliced
  • 2 dried rice noodles nests (100g)
  • 2 chicken breasts, cut into bite-sized pieces

Method

  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.

  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.

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

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Comments, questions and tips

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jenxsx
24th Sep, 2016
5.05
Made this tonight, the sweet potato was lovely and gave an almost nutty flavour. Made with rice so didn't have the beansprouts and noodles but was great dish, poaching the chicken kept it moist.
fallenstar27
18th Sep, 2016
3.8
Very nice, easy weekday meal. Made some substitutions due to what I had in the cupboard. I stir fried the chill and beansprouts before putting them on top and the end (just because I'm not a fan of raw chilli). Used lemongrass paste instead of stalks, molasses instead of palm sugar and fresh rice noodles instead of dried.
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