John's Thai chicken curry
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
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
- 6 fresh or dried lime leaves
- 2 lemongrass stalks, bashed
- 1 chicken stock cube
- 1 tsp palm sugar
- 1 sweet potato, peeled and cut into chunks
- 1 tsp Thai fish sauce
- handful coriander leaves
- handful beansprouts
- 2 long red chillies, sliced
- 2 dried rice noodles nests (100g)
- 2 chicken breasts, cut into bite-sized pieces
Method
- 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.
