Thai chicken curry
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 1 tbsp vegetable oil
- 2 shallots, peeled and sliced
- 1 stalk lemongrass
- 3-4tbsp thai red curry paste
- 4 skinless, boneless chicken breasts, cut into bite sized pieces
- 1 tbsp fish sauce
- 1tsp brown sugar
- 4 freeze dried kaffir lime leaves
- 400ml coconut milk
- chopped corriander
Method
- STEP 1Heat oil in a large pan. Add shallots and lemongrass and fry for 3-5 mins, then stir in the paste. cook for 1 min.
- STEP 2Add chicken, then stir until coated. Add fish sauce, sugar, lime leaves and coconut milk. Slowly bring to the boil, then reduce the heat and simmer, uncovered, for 15 mins.
- STEP 3Meanwhile, strip leaves from the corriander, gather into a pile and roughly chop. Stir half the corriander into the curry, then sprinkle the rest over the top. Serve with basmati rice.
