Creamy Coconut Thai Curry

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 2 tablespoons fresh ginger
• 2 garlic cloves
• 2 kaffir lime leaves (fresh)
• 3 shallots
• 2 fresh red chilies
• 1 stalk fresh lemongrass
• 1/4 teaspoon coriander, roots
• 4 chicken breasts
• 1 (400 ml) can coconut milk
• 1 tablespoon oil
• salt and pepper

Recipe

• 1 trim chicken breasts and cut into 2cm cubes.
• 2 finely chop ginger, lime leaves, shallots, chillies, lemongrass and coriander root.
• 3 heat the oil in a wok over a medium heat.
• 4 add all the chopped spices and heat, stirring constantly, for 1 minute.
• 5 add chicken and keep stirfrying for a further 2-3 minutes until the chicken is sealed and slightly golden.
• 6 stir in the coconut milk, season and bring to the boil.
• 7 allow to simmer for 7 minutes.
• 8 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.
• 9 serve with rice and stir-fried vegetables.