Thai chicken curry
Prep:
15 mins
Cook:
40 mins
A simple make ahead dish that will be a huge hit at your party.
2 stalks lemongrass
1 large onion, finely sliced
2 tbsp vegetable oil
3 tbsp Thai red curry paste
390g boneless and skinless mini chicken fillets, cut into bite-size pieces
2 tbsp fish sauce
2 tsp sugar, brown is best
8 dried kaffir lime leaves (available in larger supermarkets)
2 x 400ml can coconut milk
40g fresh coriander
Jasmine or basmati rice to serve
Finely slice the lemongrass, starting at the thinner end and remove the woody ends and set aside.
Heat the oil in a wok or large saucepan for a couple of minutes but not smoking.
Add the onion and fry for 3-5 minutes, until soft and translucent.
Stir in the curry paste and cook for 1 minute, stirring constantly.
Add the chicken pieces and stir until they are coated.
Add the lemongrass, fish sauce, sugar, kaffir lime leaves and the coconut milk.
Bring slowly to the boil, then reduce the heat and simmer uncovered, for 15 minutes until the chicken is cooked through.
Stir the curry occasionally.
Roughly chop the coriander, discarding the stalks.
Season to taste if necessary then stir half the coriander into the curry and sprinkle the rest over the top.
Serve with jasmine or basmati rice.
Serves
8
Preparation Time
15 minutes
Cooking Time
40 minutes
Main ingredients
Chicken, Vegetables, Rice, Sugar, Oil, Spice, Stock/Broth, Herbs
Recipe Type
Entertaining, Batch Cooking
Cuisine
Indian
Level of Difficulty
Easy
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