Thai coconut chicken curry

(serves 2)
2 tablespoons coconut oil
500g organic chicken thigh fillets boneless and cut into chunks
1 medium red onion
2 garlic cloves finely chopped
1/2 teaspoon ground turmeric
1 tablespoon red curry paste
1/2 lemongrass stem, cut into two and bruised
1/2 small red chilli deseeded, thinly sliced
200ml can coconut milk
8 curry leaves
2 tablespoons coriander leaves chopped
1/2 lime

Heat the oil in a heavy based pan or wok. Add onion and garlic. Cook for 1 minute. Add turmeric, curry paste, chili and lemongrass. Add chicken and cook for a few minutes. Stir regularly. Pour in the coconut milk and curry leaves. Bring to the boil and then turn down the heat. Simmer gently for 15 minutes. Add lime juice and stir in coriander. Serve on its own or with a tiny bowl of rice.

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