Thai Chicken Curry (serves 3)
Ingredients
Protein and vegetables
3 chicken thighs, skinned, boned, diced into 1 inch chunks
1/2 red bell pepper, sliced into half inch squares or long strips
1/2 yellow bell pepper, sliced into half inch squares or long strips
4-5 baby corns, cut into half inch chunks
A handfull of frozen garden peas, defrosted
10 mongetout (optional)
10 green beans (optional, and need to be added at 3 minutes left)
Spices and seasoning
30 gr Thai curry paste (brand: MAE PLOY, usually 15 per person, Red, Green or Panang, use less for less heat and more for more heat)
30 gr palm sugar or demarera sugar
1 1/2 tbsp fish sauce
1 1/2 tbsp lime juice
5 Kaffir lime leaves, stalks removed. 3 leaves broken up into 4 each and 2 very finely sliced for garnish.
A thumb size ginger root, sliced into match sticks, for garnish.
Mix ginger and sliced Kaffir lime leaves for garnishing later.
Liquids
1 tin (400gr) Coconut milk (light or full fat)
1/2 knorr chicken stock cube dissolves in 250ml of hot water
Method
1. Put a 2.5l pan on a stove on a low/medium heat.
Add a couple of tableapoons of oil.
Add Curry paste and stir fry it for a minute or until it is fragrant. Don't burn it.
2. Add Chicken, mix well coating chicken in curry paste.
3. Add coconut milk, stock, sugar. Mix well.
Put lid on, bring to boil, reduce the heat to minimal so it simmers under the lid and start the 15 minutes timer.
4. At 10 minutes left ...
Add baby corns. Lid on.
5. At 5 minutes left ...
Add fish sauce, lime juice, broken up Kaffir lime leaves. Lid on.
6. Once 15 minutes lapsed, add the rest of the vegetables, bring to the boil under the lid and turn the gass off immediately.
The currry is ready to be served with freshly cooked rice.
Sprinkle ginger and Kaffir lime leave garnish over the top.
Nomnomnom
