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Thai Chicken Curry
Thai Chicken Curry
This warm, spicy and aromatic curry is a delightful dish that must be tried.
Printable version A4 | A5 | Index card
Serves 4
Ingredients
- 2 sticks lemongrass
- 4 cloves garlic, peeled
- 2 whole green chillis
- 1 handful corriander leaves
- 2 tsp coconut oil
- 25g root ginger, peeled
- 1 whole lime, grated zest and juice
- 1 tbsp cornflour
- 4 whole chicken breasts
- 400ml coconut milk
- 200ml vegetable stock
- 2 whole sweet potatoes, peeled and cut into chunks
- 150g mange tout, cut in half
- 125g babycorn, cut in half
- 100g spinach leaves
- 1 whole coriander leaves and red chilli, sliced, to garnish
Total time required
- Preparation time:
- Cooking time:
Instructions
- 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.
- 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.
- 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.
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