Thai chicken curry
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Thai chicken curry
- Prep time:
- 10 mins
- Cook time:
- 15 mins
- Serves:
- 4
Making your own Thai curry paste is easy than you might think - substitute chicken for tofu, fish or any other meat to vary the recipe
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Ingredients
- 4 chicken breast fillets, each weighing approx 165g, skinned, boned and chopped into bite-sized pieces
- 2 Thai lime leaves
- 1 lime, juice only
- 125ml chicken stock
- 0.5 tsp caster sugar
- 200g green beans
- 400ml canned coconut milk
- 1 small bunch Coriander, roughly chopped
For the curry paste
- 2 stalks Lemon grass, roughly chopped
- 1 clove Garlic, peeled
- 2.5 cm fresh Ginger, peeled and roughly chopped
- 2 Shallots, or 1 small onion, peeled
- 1-2 small red chilli, or green chillies, seeds removed
Method
1. Place all the curry paste ingredients in the Braun High Speed Chopper and blend to a paste.2. Heat the oil in a wok or large saucepan, add the chicken pieces and brown all over then add the curry paste and stir fry until the chicken is coated and the paste fragrant. Add the lime leaves and juice, stock and sugar and stir fry for a further 2 minutes.
3. Add the green beans and coconut milk and bring to a slow simmer for 10 minutes but do not boil, until the chicken is cooked through. Garnish with the fresh coriander to serve.
Comments & Ratings
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Latest Comment
So easy to make and tastes gorgeous! any one could make it!