Fragrant Thai Red Chicken Curry

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Add long grain rice to a pot with a lid with 225ml cold water and bring to the boil over a high heat

Step 2

Once boiling, reduce the heat to very low and cook, covered for 12-15 mins or until all the water has been adsorbed and the rice is cooked

Step 3

Once done remove from the heat and set aside (lid on) to steam until serving

Step 4

While the rice is cooking, peel and finely slice the brown onion

Step 5

Peel and finely chop or grate the ginger

Step 6

Heat a large wide based non stick pan with a drizzle of vegetable oil over a high heat

Step 7

Once hot, add the sliced onion with a pinch of salt and cook for 2-3 mins or until beginning to soften

Step 8

Boil half a kettle

Step 9

Chop chicken breasts into bite size pieces

Step 10

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

Step 11

Chop creamed coconut roughly and dissolve in 200ml boiled water. Add fish sauce and a pinch of sugar - this is the coconut stock

Step 12

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

Step 13

Add the coconut stock and mangetout to the pan and cook for 8-10 minutes or until the mangetout have softened and the chicken is cooked through.

Step 14

Serve the curry over the cooked rice and garnish with the crispy onions