Recipe home
Thai red chicken curry
Ingredients
2tbsp sunflower oil
2 garlic cloves, crushed
1tsp finely grated ginger
2tbsp Thai red curry paste
1 x 400ml can coconut milk
250ml (9fl oz) chicken or vegetable stock
200g (7oz) mangetout, halved lengthways
1 red pepper, thinly sliced
2 pak-choi, quartered
4 kaffir lime leaves
2tsp grated palm sugar
2 lemongrass stalks, bruised
400g (14oz) skinless chicken breasts, thinly sliced
Chopped coriander, to garnish
Steamed jasmine rice, to serve
Try substituting prawns for the chicken in this great stress-free midweek supper.
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Method
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.
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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