Thai red chicken curry

Serves: 4

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Total Time: 25

Prep Time: 10

Cook Time: 15

• 2 tablespoon(s) sunflower oil
• 2 clove(s) garlic, crushed
• 1 teaspoon(s) finely grated ginger
• 2 tablespoon(s) Thai red curry paste
• 1  x 400ml can coconut milk
• 250 ml chicken or vegetable stock
• 200 gram(s) mangetout, halved lengthways
• 1  red pepper, thinly sliced
• 2  pak-choi, quartered
• 4  kaffir lime leaves
• 2 teaspoon(s) grated palm sugar
• 2  lemongrass stalks, bruised
• 400 gram(s) skinless chicken breasts, thinly sliced
• Chopped coriander, to garnish
• Steamed jasmine rice, to serve

Method

1. Heat the oil in a large, non-stick wok or frying pan. Add the garlic and ginger and stir-fry for 20-30 seconds. Stir in the curry paste and stir-fry for 30 seconds.
2. Pour in the coconut milk, then add the stock, mangetout, red pepper, pak-choi, lime leaves, sugar, lemongrass and chicken. Bring to the boil, then reduce the heat and simmer gently for 10-12 minutes, stirring occasionally, until the chicken is cooked through. Season, remove from heat and sprinkle over the coriander. Serve at once with jasmine rice.

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