Thai chicken curry

Thai chicken curry


  • 50m

  • Serves 4 approx.

    Medium

Ingredients

  • For the curry paste

  • 2 sticks of lemongrass

  • 4 cloves of garlic, peeled

  • 2 green chillies

  • Handful of coriander leaves

  • 2 tsp coconut oil

  • 25g root ginger, peeled

  • 1 tbsp cornflour

  • For the curry

  • 4 chicken breasts

  • 400ml coconut milk

  • 200ml vegetable stock

  • 2 large sweet potatoes, peeled and diced into chunks

  • 150g mange tout, cut in half

  • 125g babycorn, cut in half

  • 100g spinach leaves

  • For the curry

  • Coriander leaves

  • Sliced red chillies

  • 50m

  • Serves 4 approx.

    Medium

  • Ingredients

    • For the curry paste

    • 2 sticks of lemongrass

    • 4 cloves of garlic, peeled

    • 2 green chillies

    • Handful of coriander leaves

    • 2 tsp coconut oil

    • 25g root ginger, peeled

    • 1 tbsp cornflour

    • For the curry

    • 4 chicken breasts

    • 400ml coconut milk

    • 200ml vegetable stock

    • 2 large sweet potatoes, peeled and diced into chunks

    • 150g mange tout, cut in half

    • 125g babycorn, cut in half

    • 100g spinach leaves

    • For the curry

    • Coriander leaves

    • Sliced red chillies

  • Directions

    To make the curry paste

    Place all the ingredients into a food processor and blitz to a paste. If you don’t have a food processor, finely chop all of the ingredients, place into a bowl and stir to combine.

    Slice the chicken into 1cm strips and place into a bowl. Add the curry paste and, if time allows, marinate in the fridge for 30 minutes.

    To make the curry

    Place the marinated chicken into a large saucepan and cover with the coconut milk and vegetable stock.

    Bring to the boil, then reduce to a simmer. Cover with a lid and simmer for 20 minutes.

    Remove the lid, add the diced sweet potato and simmer for a further 15 minutes with the lid off.

    Add the mange tout, babycorn and spinach. Simmer for a final 5 minutes.

    Season to taste and serve.

    Serving suggestion

    Garnish with chopped coriander leaves and sliced red chillies as desired.
    Serve with jasmine rice or noodles.