• 500g chicken breast, diced
  • 1 large onion
  • 2 red peppers
  • 400ml light coconut milk
  • 1 stalk lemon grass
  • 2 teaspoons fresh ginger
  • 1 tablespoon soy sauce
  • 2 tablespoons thai red curry paste
  • 2 tablespoons coriander
  • 2 garlic cloves
  • 1 chicken or vegetable stock cube dissolved in 150ml water
  • splash of olive oil


  • STEP 1
    Heat oil in wok or large saucepan, add diced chicken and cook for 4-5 mins or until lightly browned and sealed. Add the garlic and onion and cool for a further 2-3 mins.
  • STEP 2
    Add the ginger, coconut milk, lemon grass stalk, red curry paste. Stir in the soy sauce and coriander. Gradually add the chicken stock.
  • STEP 3
    Bring to the boil, then turn to low heat and simmer for 25 mins, until sauce has reduced a little and chicken is cooked thoroughly. Remove lemon grass.
  • STEP 4
    Serve with boiled rice

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