Red Thai Chicken Curry
1 onion, chopped
2 garlic cloves, crushed
1 lemongrass stalk, finely sliced
1 tbsp red Thai curry paste
150g/5oz baby corn
250g/9oz chicken breast fillets, cut into large chunks
200ml/7fl oz/¾ cup reduced-fat coconut milk
2 tsp Thai fish sauce
175g/6oz mngetouts, trimmed
50g/2oz/¼ cup basmati rice
fresh coriander (cilantro) and lime wedgesto serve
1 Spray a frying pan lightly with oil and set over a low heat. Add the onion to the hot pan and cook for 5 minutes until tender and golden. Add the garlic and lemongrass and cook for 2–3 minutes.
2 Stir in the curry paste and cook for 1 minute, then add the chicken. Cook, turning frequently, for 2–3 minutes until golden. Pour in the coconut milk and Thai fish sauce and stir in the baby corn. Simmer for 10 minutes, then add the mangetouts and cook for 10 minutes until the chicken is thoroughly cooked and the sauce has reduced.
3 Meanwhile, cook the rice according to the instructions on the pack.
4 Serve the curry, garnished with coriander sprigs, with the rice and lime wedges.
|Red Thai Chicken Curry|