Fragrant Thai Red Chicken Curry

A Thai signature dish, and a surefire hit. With tender chicken, crisp mangetout and a rich coconut sauce, this simple curry's packed with bags of flavour. Garnish with crunchy fried onions to serve.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Take your chicken out of the fridge, open the packet and let it air Add your white long grain rice to a pot with a lid with 450ml cold water and bring to the boil over a high heat Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked Once done, remove from the heat and set aside (lid on) to steam until serving

Step 2

While the rice is cooking, peel and finely slice your brown onion[s] Peel (scrape the skin off with a teaspoon) and finely chop (or grate) your ginger Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat Once hot, add the sliced onion with a pinch of salt and cook for 2-3 min or until starting to soften

Step 3

Meanwhile, boil half a kettle Chop your chicken breast strips into bite-sized pieces

Step 4

Once the onion has softened, add the chopped chicken, chopped ginger and your ground paprika to the pan and cook for 3-4 min or until fragrant

Step 5

Meanwhile, chop your creamed coconut roughly (if required!) Dissolve the chopped creamed coconut in 340ml boiled water Add your fish sauce and a pinch of sugar – this is your coconut stock

Step 6

Add your red Thai curry paste to the pan with the chicken and cook for 1 min further or until fragrant

Step 7

Add the coconut stock with your mangetout and cook for 8-10 min or until the mangetout have softened and the chicken is cooked through (no pink meat!) – this is your Thai red chicken curry Serve the Thai red chicken curry over the cooked rice Garnish with your crispy onions Enjoy!