This isn't a traditional recipe as I cheat and use a ready made paste. Super quick though. It's a recipe I adapted from an old Slimming World one - it used to be low syn but I ruined that! Flavour first ;)
Obviously I have replaced the low fat coconut milk with full fat but I also tweaked the quantities from 200ml coconut milk and 600ml stock to half and half. Largely because tins of coconut milk are 400ml and I hate waste.
I also don't brown off the chicken. I prefer to poach it in the curry as I think it lets in more flavour and is more tender.
Ingredients
Chicken (I much prefer thigh but any will do) chopped into chunks
400ml coconut milk
400ml chicken stock
1 tbsp coriander leaves
Olive oil
1 level tbsp thai green paste (I like to use the Blue Dragon pots and just throw the whole thing in)
2 green chillies, deseeded and finely chopped
6 kaffir lime leaves (I always throw more in as I'm obsessed with the flavour - go wild!)
2 tbsp thai fish sauce
1 tbsp sweetener
Vegetables (I like green beans and mange tout or the packs below from Morrisons are good).
Method
Heat oil and fry off thai curry paste and chillies for 2-3 minutes
Mix in the coconut milk, half of the stock and the coriander
Stir in the chicken and cook for 5 minutes
Stir in the rest of the stock, lime leaves, fish sauce and sweetener
Simmer uncovered for 15-20 minutes, stirring occasionally
Add the veg and continue to simmer for 3-5 minutes
Remove from the heat and leave to rest for 2 minutes
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