Thai Chicken Red Curry

t’s been a busy week, with Speech Days, Cricket Matches, and constantly feeding my ever hungry teenager (he’s already broken up from school and that boy can eat😂) so tonight I need something that can be delivered quickly to the table. ⠀ This Curry takes 30 minutes to make. Once the curry paste is whizzed, then the hard work is over. You could cheat and buy a good quality curry paste, then it would be even quicker, but I think homemade pastes are delicious, fragrant and there are no hidden nasties. Serve with Jasmine rice and lots of beer, or in my case, lashings of Provence Rose! Have a great weekend 😊⠀ ⠀ ⠀ ⠀ Red Curry Paste⠀⠀ 10cm piece of ginger peeled chopped into chunks⠀⠀ 2 large shallot peeled ⠀ 2 red chillies⠀ 5 garlic cloves peeled⠀⠀ 2 piece lemon grass roughly chopped⠀⠀ 1 teaspoon ground cumin⠀⠀ 1 teaspoon ground coriander⠀⠀ 2 tablespoons tomato purée⠀⠀ Small bunch fresh coriander⠀⠀ 4 tbsp fish sauce⠀⠀ 2 tsp palm sugar or honey ⠀ Juice of one fresh lime⠀⠀ 2 tablespoons coconut milk⠀⠀ 1 tablespoon groundnut oil⠀⠀ ⠀ ⠀ 1 kg chicken skinless chicken breasts each cut into 4 pieces⠀ 1 can coconut milk ⠀ 2 spring onions⠀ Lime⠀⠀ 100g sugar snaps⠀ 100g baby corn ⠀ ⠀ Blitz all the paste ingredients in a blender, food processor or bullet.⠀⠀ ⠀⠀ Add the paste to a hot pan, stir for a minute and then add the chicken, stir for 2 minutes then add the coconut milk. Bring to a simmer and cook for 25 - 30 minutes. ⠀ ⠀⠀ Add the baby corn and sugar snaps, then simmer for 2 minutes before adding the juice of a lime, extra chilli and some spring onions. ⠀


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