Thai-Style Chicken and Coconut Curry

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Peel and chop the red onion roughly, peel the ginger and finely chop. Then chop the chicken into bit sized portions.

Step 2

Add vegetable oil to a large pan over high heat then add the chicken, onions and ginger to the pan for 4-5 mins or until the chicken is turning brown. While waiting for the chicken, chop the chilli finely and set some aside for the garnish.

Step 3

Prepare the chicken stock. Once the chicken is browned, add most of the chopped chilli and the red thai curry paste and cook until fragrant.

Step 4

Once fragrant, add the chicken stock, lime leaf and 1 tsp sugar. Cover the pan and leave for 10-15 or until the sauce has reduced and the chicken is cooked.

Step 5

Add the basmati rice and water to a pan and bring to a boil. Once boiling turn down the heat and cook until the water is absorbed. Set aside.

Step 6

Finely chop the coriander and roll the lime to release the juices then cut in half.

Step 7

Once the chicken is cooked, add some of the coriander to the pan with the cultured coconut and juice of half the lime. stir over the heat for a few minutes then you are done.

Step 8

Plate up the rice and curry then top with the coriander and chilli on top.