This Thai recipe is one of the most popular recipes to cook at home. It is quick, easy and nutritious! This mild, creamy curry improves in flavour when made in advance – so what could be easier? Make up a batch of this and pop it in the freezer. You could try substituting prawns for the chicken in this great stress-free midweek supper.
- 30 mls sunflower oil
- 2 cloves garlic, crushed
- 5 mls finely grated ginger
- 30 mls Thai red curry paste
- 1 x 400ml can coconut milk
- 250 chicken or vegetable stock
- 200 grams mangetout, halved lengthways
- 1 red pepper, thinly sliced
- 2 pak-choi, quartered
- 4 kaffir lime leaves
- 10 mls grated palm sugar
- 2 lemongrass stalks, bruised
- 400 grams skinless chicken breasts, thinly sliced
- Chopped coriander, to garnish
- Steamed jasmine rice, to serve
- Heat the oil in a large, non-stick wok or frying pan.
- Add the garlic and ginger and stir-fry for 20-30 seconds.
- Stir in the curry paste and stir-fry for 30 seconds.
- Pour in the coconut milk, then add the stock, mangetout, red pepper, pak-choi, lime leaves, sugar, lemongrass and chicken.
- Bring to the boil, then reduce the heat and simmer gently for 10-12 minutes, stirring occasionally, until the chicken is cooked through.
- Season, remove from heat and sprinkle over the coriander.
- Serve at once with jasmine rice.
Serves 4 – Serving Size 1/4 – Nutrition Per Serving
Calories: 380, Fat: 26g