Thai Chicken Curry
Serves: 6
Preparation: 20 minutes
Cooking Time: 25 minutes
Ingredients
- 250g basmati rice
- 1 tbsp olive oil
- 8 spring onions, trimmed and finely sliced
- 1cm fresh ginger, peeled and finely chopped
- 1½ packs (600g) Elmwood chicken thigh fillets, sliced into thin strips
- ½ jar green Thai curry paste (or to taste)
- 400ml coconut milk
- 200ml chicken or vegetable stock
- 2 lemongrass stalks
- Handful of kaffir lime leaves
- 1 tsp caster sugar
- 200g sugar snap peas and baby sweetcorn, sliced in half
- A little Thai fish sauce (optional)
- A little lime juice (optional)
- Large handful of chopped fresh coriander
Method
- Put the rice into a pan with 500ml water, cover and bring to the boil. Simmer gently for 14 minutes and then leave to stand for 10 minutes.
- Meanwhile, heat the oil and soften the onions and ginger for a few minutes.
- Add the chicken and fry for a few minutes, then add the curry paste and cook for a few minutes. Add the milk, stock, lemongrass, lime leaves and sugar. Simmer for 15 minutes.
- Add the vegetables and cook for a few minutes.
- Season with fish sauce and lime juice, if using. Sprinkle over the coriander to serve.