Thai red chicken curry

Flavour tip: lime juice is important here. If the curry tastes rich but a little flat, add lime before adding more curry paste. Budget variation: frozen vegetables work brilliantly. For a cheaper, more filling curry, add a drained can of chickpeas and reduce the chicken to 400g. Leftovers: refrigerate promptly and eat within 2–3 days, or freeze portions. Reheat until steaming hot.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Cook the rice according to the packet instructions.

Step 2

Heat the oil in a large saucepan over medium heat. Add the onion and cook for 3–4 minutes.

Step 3

Add the garlic and ginger; cook for 30 seconds.

Step 4

Stir in the red curry paste and cook for 1 minute until fragrant.

Step 5

Add the chicken and stir to coat in the paste. Cook for 3–4 minutes.

Step 6

Pour in the coconut milk and stock. Bring to a gentle simmer.

Step 7

Add the vegetables and cook for 10–15 minutes, stirring occasionally, until the chicken is cooked through and the vegetables are tender.

Step 8

Stir in the soy sauce or fish sauce and brown sugar.

Step 9

Add lime juice gradually, tasting as you go. Serve over rice with optional herbs.