Thai Curry

Credit for this one goes to our good friend Keith, it's his own adaptation and we can't get enough of it!

Serves 4
Prep time 30 min
Cooking time 45 min
Ingredients

• 4 Free range chicken breasts, cut into 1-2inch pieces
• 1 Red pepper, chopped
• 1 Green pepper, chopped
• 1 Large onion, finely chopped
• 4-6 Cloves garlic,finely chopped
• 1 Large carrot, julienned
• 2 Large tomatoes, deseeded and cut into 1 inch pieces
• 1 14oz/400g tin coconut milk
• 1-2 tbsp Thai curry paste
• 2 tbsp Thai Fish sauce
• 1 tbsp Soy sauce
• 2 tsp Brown sugar
• 2 tbsp Lemon juice
• 6-10 Basil leaves
• 4-6 Lime leaves
• 1-2 Sticks Lemon grass
• 1 Sprig mint
• 2-3 tbsp Frozen peas
• 2-3 tbsp Frozen prawns(defrosted)
• 4 tbsp Olive oil

Method

• Heat 2 tbsp olive oil in a Wok or large frying pan.
• Add onion, pepper, garlic and carrot and cook on a low heat until soft but not brown.
• Remove from pan and set aside in a warmed dish.
• Heat another 2 tbsp olive oil in the pan and cook the chicken until no longer pink inside but do not brown.
• Combine the chicken and vegetables together in the warmed dish.
• Clean the pan and add the Thai curry paste and cook for 2 minutes, stirring constantly.
• Add coconut milk and bring to the boil.
• Add the rest of the ingredients
• Pour in the chicken and vegetables, simmer for about 5 minutes.
• Add the peas and simmer for further 3 minutes.
• Lastly add the prawns and bring back to simmer, season to taste and serve.

Cooks Tip

• Serve with Basmati rice

Equipment

• Wok or large frying pan

Shopping List

• 4 Free range chicken breasts
• 1 Green pepper
• 1 Red pepper
• 1 Large onion
• 1 Large carrot
• 2 Large tomatoes
• 1 14oz/400g Coconut milk
• 1-2 tbsp Thai Curry paste
• 2 tbsp Thai Fish sauce
• 1 tbsp Soy sauce
• 1-2 sticks Lemon Grass
• 1 Sprig Mint
• 2-3 tbsp Frozen peas
• 2-3 tbsp Frozen prawns