Creamy Coconut Thai Curry

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READY IN: 15mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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