Easy Peasy Thai Chicken Curry

thai red curry

This wasn’t spicy enough for Beardy, he preferred the Green one I did a couple of weeks earlier (which I’ll post when I do it again but can’t remember exactly what I put into it!), but for a self confessed curry wimp like me it was perfect! (also I did notice that when I went to the kitchen to get myself a bit more Beardy had already polished the lot off – so he obviously liked it more than he was letting on!)

Although I put this on the menu this week, when I came to do it found I’d forgotten to buy practically all the ingredients so I made this up from stuff I had in the cupboard. I was a bit apprehensive because it ended up consisting of practically all dry store cupboard ingredients (and what on earth was a thai curry going to be like without fresh coriander?!) I didn’t hold out much hope, I always use fresh ingredients when doing Thai curry, it just makes it taste…..well….fresher. So, anyway I was pleasantly surprised when this turned out to be one of my better experiments!

Ingredients

  • 2 chicken breasts (diced)
  • 1 small pack of baby corn (chopped into little chunks)
  • 400g tin chopped tomatoes
  • 1 tin of water chestnuts
  • 1 tin of bamboo shoots
  • 1 kaffir lime leaf
  • 1 tsp ground coriander
  • 1 tsp ground galangal
  • 1 tsp chopped lemongrass
  • 2 tsp dried chili flakes
  • 2 inch piece of ginger
  • 2 garlic cloves
  • 1 tsp golden caster sugar
  • 1 tbsp cashew nuts
  • 1 tbsp fish sauce
  • 3 spring onions (sliced)
  • Juice of half a lime
  • 200/400g tin of coconut milk
  • 1tbsp natural yoghurt
  • 1 cup Rice (I used Basmati, because it cooks quicker but ideally I would have preferred sticky rice – use half a cup per person)

This seems like a lot of ingredients, I know, but as you’re making your own paste it all gets chucked in together and whizzed up so it’s not a complicated recipe.

Method

  • Put the lime leaf, coriander, galangal, lemongrass, chili flakes, ginger, garlic, caster sugar, cashews, lime juice and fish sauce into a blender and whizz up, if it’s too gloopy and thick you can add a bit of water.
  • Put the chicken into a large frying pan (enough to hold the whole curry) and start frying the chicken in the paste you’ve just done.
  • When the chicken has sealed on all sides, pour the tomatoes and half the coconut milk (200g) in and simmer for about 10 minutes
  • Pop your rice in some boiled water and continue boil for however long the instructions say (usually about 10-12 mins for Basmati)
  • Add the natural yoghurt into the chicken. Simmer for a few minutes more before then adding in the baby corn, water chestnuts, bamboo shoots and spring onions.
  • If you like your curry with extra juice you can add the remaining coconut milk here but you probably won’t need to if you don’t, it should be runny enough to soak into the rice. It’s your choice entirely!
  • Simmer for a few minutes more until all ingredients are hot and cooked through and then season to taste.
  • Drain and rinse the rice and season with salt

Serve up and Enjoy!

This serves 2 hungry curry lovers and took me an easy peasy 40 minutes to prepare and cook.

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