Thai chicken curry
Quick and easy to make this Thai chicken curry makes a great after work meal as it can be cooked and on the table in about 30 minutes. I've used chicken breasts but for a more economical variation could use skinned and boned chicken thighs.
Main meal – Chicken
red or green curry paste
boneless skinless chicken breasts
cut into bite size pieces
light muscovado sugar
dried kaffir lime leaves
seeded and cut into chunks
Heat the oil in a wok or large non-stick frying pan and add the curry paste and cook stirring constantly for 1 minute or until the aromas are released.
Stir in half the coconut milk and cook over a high heat for 2–3 minutes stirring frequently until reduced and thickened slightly.
Add the chicken and cook for a few minutes until he chicken is no longer pink.
Stir in the fish sauce, sugar, lime leaves and the remaining coconut milk and bring to a gentle simmer.
Add the beans, peppers and bamboo shoots and cook for about 5 minutes until the beans are just tender.
Serve with rice.
Not suitable for freezing.
Recipe by recipesmadeeasy.co.uk