Aromatic Chicken and Peanut Thai Curry
Thai takeaways and restaurants are popping up all over the place in response to our love of street food and fragrant Thai-spiced dishes. You can get some fantastic curry pastes now on our high streets and supermarkets and they add amazing flavour to a speedy supper. And paired with some fresh ingredients, such as ginger, lemon grass and garlic, they can help homemade versions of these dishes reach new heights.
|1 tbsp||coconut oil|
|6||garlic cloves, crushed|
|1||red chilli, deseeded and diced (optional)|
|1||lemon grass stalk, bruised|
|1 tbsp||grated fresh root ginger|
|400ml||reduced-fat coconut milk|
|1 tbsp||soy sauce|
|2 tbsp||red Thai curry paste|
|2 tbsp||unsweetened peanut butter|
|2||chicken breasts, skinned and thinly sliced|
|150g||fine green beans|
|1 tbsp||brown sugar, to taste|
|small bunch of fresh coriander, to serve (optional)|
Heat a pan over a medium heat and add the coconut oil. Fry the onion, garlic, chilli, if using, lemon grass and ginger for about 5 minutes until softened. Pour in the coconut milk, stock, soy sauce, curry paste and peanut butter and bring to a gentle simmer.
Add the slices of chicken to the pan and cook for 10 minutes, then add the beans and continue to cook for a further 5 minutes. Add a good squeeze of lime juice and sugar to taste, to balance the flavours of the dish.
Stir in some fresh coriander, if using, then serve with wholegrain basmati rice.
Watch how to make the delicious recipe: