Wednesday, 1 May 2013

Quick and Easy Thai Chicken Curry

Since becoming a student, this quick and easy Thai chicken curry has become something of a staple. Though not entirely authentic, this dish is simple and delicious, and a great one to pull out if you are hosting a large dinner party for your friends. The curry can easily be bulked out with more veg, for example red peppers or mangetout, and is best served with lots of side dishes. So throw together a big bowl of salad, tear up some naan breads or poppadoms, and enjoy a large social spread with your most appreciative and hungry friends!

To feed four or five people you will need...

4 chicken breasts
A large bunch of fresh coriander
1 large thumb sized piece of ginger
1 large chilli
3 garlic cloves
1 lime
1 tsp chilli powder
1 lemongrass stalk
2 tbsp rapeseed oil

2 large white onions
1 tsp tumeric
1 tsp ground coriander
1 tin coconut milk
1 chicken stock cube

Fish sauce and rice wine vinegar to taste (optional)

You will need to...

- Chop chicken into bite-size pieces and place in large bowl.
- Chop ginger, chilli, garlic and majority of fresh coriander finely - add to chicken.
- Bash lemongrass with flat blade of knife and split. Add this to chicken along with the rapeseed oil, juice and zest of lime and the chilli powder. Mix together and leave to marinate for an hour or so. 
- Once chicken has marinated dice onions and fry in large saucepan until translucent. Add ground coriander and tumeric and fry for another few minutes.
- Add chicken and marinate to pan and cook until chicken is sealed all over.
- Stir in coconut milk, stock, and a little water if necessary. Simmer gently for 15-20 mins or until chicken is cooked through.
- Before serving stir through remaining fresh coriander and add a few drops of rice wine vinegar and fish sauce to taste.
- Serve with fluffy boiled rice, salad, naan breads, chutneys, or whatever takes your fancy!

Enjoy! C x

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