This foolproof Thai chicken curry recipe is fairly easy (just throw everything in a pan) and it is DELICIOUS! I’m not much of a curry fan, but I love the Thai flavour combinations of coconut milk, lemongrass and ginger.
You will need:
- 6 organic chicken breast fillets
- 3 tablespoons of Thai red curry paste
- 2 onions, finely chopped
- 1 large knob of fresh root ginger
- 1 tablespoon of plain flour
- 2 tins of full-fat coconut milk
- 1 tablespoon Thai fish sauce
- 2 tablespoons of soy sauce
- 1 tablespoon of light muscovado sugar
- 2 or 3 lemon grass stalks
- 1 lime
- 1 bag of sugar snap peas
- 1 bag of bean sprouts
- 1 tin of water chestnuts
1. Cut the chicken breasts into long thin slices. Tip into a bowl and add 1 tablespoon of the Thai curry paste, season with salt and freshly ground black pepper and mix.
2. Heat 1 tablespoon of oil in a deep frying pan, add the chicken slices and fry over a high heat for 5 minutes until just cooked through – you may need to do this in batches. Transfer the cooked chicken slices to a plate.
3. Add some more oil to the pan and fry the onions for 3 minutes. Cover with a lid, lower the heat and cook for a few more minutes to soften.
4. Increase the heat, add in the finely chopped lemongrass stalks and grate in the ginger and the lime zest with the remaining Thai curry paste and fry for a minute. Sprinkle in the flour and stir in the coconut milk with the fish sauce soy sauce and sugar, adding a little at a time. Stir the mixture and bring to the boil.
5. Return the chicken to the pan, bring back up to the boil and then cover, reduce the heat and simmer for about 5 minutes, or until piping hot.
6. Meanwhile, cook the sugar snap peas in boiling salted water for 2 minutes, drain and refresh in cold water.
7. Add the lime juice, water chestnuts and sugar snap peas. Bring to the boil, then remove from the heat and serve with rice.