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  • 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
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    Method

    • 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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    Comments, questions and tips (1)

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    Overall rating

    A star rating of 5 out of 5.2 ratings

    FarthingVII

    A star rating of 5 out of 5.

    Thank you for the recipe.

    Beware of adding too much stock - I always make that mistake! Nothing wrong with the recipe though, I tripled everything and made a huge batch of curry and it was lovely.

    But unusual, but I find rolling up whole grain wraps and tearing them into small pieces is a great…

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