3. Thai Chicken Curry 7/02/09

This is such a quick, easy and tasty dish. The portion sizes though were quite small but it might have been it was just so tasty. I could have had three more helping! Now that's just piggy :). I really recommend this dish but unless you like hot (spicy) things then go easy on the red-curry paste. 9/10 for this dish.

Ingredients (4 people)
1 tbsp sunflower oil
700g/1.5lb skinless, boneless chicken breasts, cubed
2 tbsp Thai red-curry paste
50g/2oz coconut-milk powder
410g/14oz can evaporated milk, mixed with 150ml/0.25pt water
1 stick lemon grass, chopped
1 tsp Thai fish sauce
2 kaffir lime leaves
4 tbsp fresh coriander leaves, chopped



1. Heat the oil in a large frying pan and lightly brown the chicken cubes. Add the red curry paste and stir to coat the chicken.

2. Mix the coconut milk powder in a jug with the evaporated milk and the water.

3. Add to the pan with the chopped lemon grass, fish bring to the boil.

4. Lower the heat and simmer for 10-15minutes, stirring frequently, until the chicken is tender. Just before serving, fold in the fresh coriander. Serve with boiled rice or rice noodles.

This recipe was sourced from 100 great recipes Meals in Minutes by Ann Nicol.