Thai Chicken Curry
By Morrisons
Published on 23 June 2021
This warm, spicy and aromatic curry is a delightful dish that must be tried.Time and servings
1 hr 10 minsTotal time
4Servings
40 minsPrep time
30 minsCooking time
Ingredients
- 400 ml of coconut milk
- 1 handful of corriander leaves
- 2 whole of green chillis
- 2 whole of sweet potatoes, peeled and cut into chunks
- 200 ml of vegetable stock
- 125 g of babycorn, cut in half
- 150 g of mange tout, cut in half
- 1 whole of coriander leaves and red chilli, sliced, to garnish
- 100 g of spinach leaves
- 25 g of root ginger, peeled
- 2 tsp of coconut oil
- 4 whole of chicken breasts
- 4 cloves of garlic, peeled
- 2 sticks of lemongrass
- 1 whole of lime, grated zest and juice
- 1 tbsp of cornflour
Method
Step 1
To make the curry paste place the lemongrass, garlic, green chillies, coriander leaves, coconut oil, root ginger and cornflour 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.Step 2
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.Step 3
Place the marinated chicken into a large saucepan and cover with the coconut milk and vegetable stock.Step 4
Bring to the boil, then reduce to a simmer. Cover with a lid and simmer for 20 minutes.Step 5
Remove the lid, add the diced sweet potato and simmer for a further 15 minutes with the lid off.Step 6
Add the mange tout, babycorn and spinach. Simmer for a final 5 minutes.Step 7
Season to taste and serve.