Thai chicken curry
The saltiness of fish sauce, sweetness of coconut milk and sourness of the lime combine to create a phelora of flavours assaulting your taste buds when you tuck into this curry. I’ve never had a complaint when I’ve cooked this for friends and family and it makes a regular appearance on our shopping list. If you double up on the quantity of paste you can refrigerate half – it lasts for a couple of weeks and then try it with fish or vegetables.
Servings: people
Ingredients
- 600 grams chicken chopped (£4.20)
- 4 cloves garlic peeled (£0.12)
- 20 grams ginger peeled (£0.06)
- 5 grams Tomato puree teaspoon (£0.01)
- 26 ml Fish sauce 2 tablespoons (£0.22)
- 1 whole Red Chilli with or without seeds (£0.20)
- 20 grams Fresh coriander (£0.40)
- 5 grams Cumin teaspoon (£0.11)
- 5 grams Turmeric teaspoon (£0.09)
- 1 whole Lime zest and juice (£0.30)
- 13 ml Vegetable oil tablespoon (£0.02)
- 1 Tin Coconut milk (£0.79)
- 1 whole Kaffir lime leaf (£0.50)
- 100 grams Peas fresh or frozen (£0.14)
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| Serving Cost: |
Prep Time: 20
Cook Time: 35 minutes
- Add garlic, ginger, tomato puree, fish sauce, chilli, half the coriander, turmeric, lime zest/ juice and half of the fresh coriander. Zap it in a food processor into a paste.
- Heat vegetable oil and add paste, Cook for about 5 minutes then add half the coconut milk and lime leaf. Cook for another 5 minutes on a low heat, stirring continuously.
- Add chicken breasts or boned thighs, chopped to bite size pieces, mixing into the sauce. Cook on a low heat for 25 minutes or until chicken cooked.
- Finish with chopped spring onions, remaining fresh coriander and peas. Mix through and serve with white rice.
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