Thai Chicken Curry

Inspired by Lorraine’s Pascal Thai Red Beef Curry, this recipe uses chicken as a substitute.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

🔸Halve and deseed the pepper, and julienne them. Peel and finely chop the garlic and add ginger powder. Set aside in a bowl.

Step 2

🔸Season the chicken with salt, pepper, paprika, all purpose seasoning and chicken seasoning and then cook them in a pan using sunflower oil for ~20mins until brown. Turn chicken occasionally. Once cooked, set aside.

Step 3

🔸Boil rice with water to come above it by about 2cm

Step 4

Cut up aubergine in to small chunks right before adding to the curry paste as this prevents them from browning

Step 5

🔸Pour 1tbsp of water into the pan and scrape up any tasty bits left from the chicken. Stir in the curry paste and allow to cook for 30 seconds. Then add the red pepper, aubergine, garlic and ginger. Stir well together and pour in the coconut milk and fish sauce. Turn up the heat, bring to the boil and then reduce the heat a little and leave it to bubble away gently for ~8 minutes.

Step 6

🔸Check that the rice is tender and if so, remove from the heat.

Step 7

🔸Slice up the rested chicken and add them to the curry. Season to taste with salt and pepper. Cook for a further 2 minutes or so.

Step 8

🔸Divide the rice and curry on a plate and garnish with chopped spring onions.