Thai Curry

29. Jan, 2016

So quick and easy. You can use chicken or prawns or only vegetables.


4 chicken breasts (deboned and skin off), 1 teaspoon ginger and garlic paste, 50g red or green thai curry paste, 2 tablespoons fish sauce, 1 tablespoon sugar, 1 tin coconut milk, 4 chopped spring onions, any firm vegetables. (I used baby marrow, baby patty pans and jullienne carrots), one handful of chopped coriander.

Cut the chicken breasts into small pieces. Chop up the vegetables and have them ready. Brown the chicken pieces in some oil on high heat. Add the ginger and garlic paste. The chicken does not have to be fully cooked - just browned. Remove the chicken pieces and set aside. Turn the heat down to medium low and in the same pot fry the spring onions for a minute (you can add chopped green chilli at this point if you like your curry hot) then add the curry paste and fry for a minute. Add the coconut milk, fish sauce and sugar and cook for a minute while stirring. Add the chopped vegetables and chicken pieces. Cook for 15 minutes or until the vegetables are cooked but still firm. Add the coriander and stir through. Serve with jasmine or basmati rice.