Thai Chicken Curry

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Step 1

To make the curry paste place the lemongrass, garlic, green chillies, coriander leaves, coconut oil, root ginger and cornflour into a food processor and blitz to a paste. If you don’t have a food processor, finely chop all of the ingredients, place into a bowl and stir to combine.

Step 2

Slice the chicken into 1cm strips and place into a bowl. Add the curry paste and, if time allows, marinate in the fridge for 30 minutes.

Step 3

Place the marinated chicken into a large saucepan and cover with the coconut milk and vegetable stock.

Step 4

Bring to the boil, then reduce to a simmer. Cover with a lid and simmer for 20 minutes.

Step 5

Remove the lid, add the diced sweet potato and simmer for a further 15 minutes with the lid off.

Step 6

Add the mange tout, babycorn and spinach. Simmer for a final 5 minutes.

Step 7

Season to taste and serve.

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