Creamy Coconut Thai Curry
- Ready In:
- 15mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 2 tablespoons fresh ginger
- 2 garlic cloves
- 2 kaffir lime leaves (fresh)
- 3 shallots
- 2 fresh red chilies
- 1 stalk fresh lemongrass
- 1⁄4 teaspoon coriander, roots
- 4 chicken breasts
- 1 (400 ml) can coconut milk
- 1 tablespoon oil
- salt and pepper
directions
- Trim chicken breasts and cut into 2cm cubes.
- Finely chop ginger, lime leaves, shallots, chillies, lemongrass and coriander root.
- Heat the oil in a wok over a medium heat.
- Add all the chopped spices and heat, stirring constantly, for 1 minute.
- Add chicken and keep stirfrying for a further 2-3 minutes until the chicken is sealed and slightly golden.
- Stir in the coconut milk, season and bring to the boil.
- Allow to simmer for 7 minutes.
- If you prefer the sauce a little thicker, keep simmering for a further couple of minutes, allowing it to turn a slightly deeper gold colour.
- Serve with rice and stir-fried vegetables.
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RECIPE SUBMITTED BY
Snowbunny Andorra
Andorra