The Most Splendiferously Aromatic Red Thai Chicken Curry

This is an amazing recipe, the smell in your kitchen while cooking it is just heavenly! This is adapted from Jamies 30 Minute Meals, he makes this with Prawn but I much prefer Chicken so here it is:

  • 2 stalks of lemongrass
  • 1 fresh red chilli
  • 2 cloves garlic
  • A bunch of fresh coriander
  • 2 jarred red peppers in brine
  • 1 heaped tsp tomato puree
  • 1 tbsp fish sauce
  • 2 tbsp soy sauce
  • 1 tsp sesame oil
  • 2cm (¾in) piece of fresh ginger
  • 2cm (¾in) piece of fresh galangal (optional)
  • 1 x 400g tin of reduced fat coconut milk
  • 2 shallots sliced
  • 2 limes, to serve
  • 4 chicken fillets diced
  • wholegrain basmati rice   

Put everything except the shallots, lime, chicken & rice into a food processor & blitz until smooth, your kitchen is going to smell absolutely divine! Put your rice on to cook as per packet instructions. Meanwhile lightly fry the shallot (or onion will do either) in sprayoil until soft approx 4mins. Add all the thai curry paste you whizzed up into the pot & lightly fry for a few mins. Add low fat coconut milk & raw diced chicken straight to the pot (this keeps it much softer than browning it first) Simmer over medium heat until chicken is fully cooked (approx 15 to 20mins) Serve over the cooked rice with lime wedges to squeeze over & enjoy! Serves 4 at 2pps on F&H or approx 12pps

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