Name: John's Thai chicken curry
Prep time: 10 min
Cook time: 10 min
Yield: 2
Ingredients: 1 tbsp vegetable oil -; 400ml can coconut milk -; 1 tbsp Thai red curry paste (I like the ones that come in plastic tubs - Mae Ploy is a good brand) -; 2 garlic cloves , grated -; thumb-sized piece ginger , grated -; 6 fresh or dried lime leaves -; 2 lemongrass stalks, bashed -; 1 chicken stock cube -; 1 tsp palm sugar -; 1 sweet potato , peeled and cut into chunks -; 1 tsp Thai fish sauce -; handful coriander leaves -; handful beansprouts -; 2 long red chillies , sliced -; 2 dried rice noodles nests (100g) -; 2 chicken breasts , cut into bite-sized pieces -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - John's Thai chicken curry

1. 1 tbsp vegetable oil -

2. 400ml can coconut milk -

3. 1 tbsp Thai red curry paste (I like the ones that come in plastic tubs - Mae Ploy is a good brand) -

4. 2 garlic cloves , grated -

5. thumb-sized piece ginger , grated -

6. 6 fresh or dried lime leaves -

7. 2 lemongrass stalks, bashed -

8. 1 chicken stock cube -

9. 1 tsp palm sugar -

10. 1 sweet potato , peeled and cut into chunks -

11. 1 tsp Thai fish sauce -

12. handful coriander leaves -

13. handful beansprouts -

14. 2 long red chillies , sliced -

15. 2 dried rice noodles nests (100g) -

16. 2 chicken breasts , cut into bite-sized pieces -

How to cook deliciously - John's Thai chicken curry

1. Stage

1 In a large, heavy-based pan , heat the vegetable oil with 1 tbsp of the coconut milk. When it’s hot and starting to splatter, add the red curry paste. Stir and cook gently over a medium-low heat for 1-2 mins – it should start to change colour. Add the garlic, ginger, lime leaves and lemongrass, and turn up the heat a little. Stir and smell it – it will start to change from the smell of raw garlic and spices to roasted ones. As it turns dark red, add the stock cube and the palm sugar – it will melt and become even darker and richer. Add the sweet potato and the fish sauce, then stir until coated in the paste. Add the coconut milk and 200ml water . Stir, bring to the boil , then turn down to a simmer and cook for 12 mins.

2. Stage

Meanwhile, mix the coriander, beansprouts and chilli. Cook and drain the noodles following pack instructions, then tip into in a large serving bowl. Taste the curry and season with some more fish sauce or sweeten with a little sugar if necessary. Turn up the heat and bring to the boil, then tip the chicken into the sauce. Return to the boil and simmer for 5-7 mins.

3. Stage

Remove the lemongrass, then spoon the chicken over the noodles and sprinkle with the coriander, chilli and beansprout s to serve.