Ingredients:
3 large chicken fillets, diced
3 shallots, finely chopped
3 garlic cloves, finely chopped
1 small red pepper, finely chopped (optional)
1 tablespoon sunflower oil
3 tablespoons red Thai curry paste (from a jar)
2 teaspoons galangal paste (from a jar)
400ml / 14 fl oz coconut milk
1 tablespoon fish sauce
1 teaspoon muscovado sugar
3 dried kaffir lime leaves
Coriander leaves (optional)
Directions:
1. Fry the garlic, shallots and red pepper in the sunflower oil, in a medium saucepan for 4 minutes or until soft. Add the Thai curry paste and galangal and cook for 1 minute.
2. Add the coconut milk, fish sauce, sugar and lime leaves to the saucepan and bring gently to the boil. Stir in the diced chicken fillet pieces, cover the saucepan and simmer gently for around 30 minutes or until the chicken is cooked through.
3. Great served with Basmati rice or hot curried rice, and a delicious naan bread. Garnish with a coriander leaf.
3 large chicken fillets, diced
3 shallots, finely chopped
3 garlic cloves, finely chopped
1 small red pepper, finely chopped (optional)
1 tablespoon sunflower oil
3 tablespoons red Thai curry paste (from a jar)
2 teaspoons galangal paste (from a jar)
400ml / 14 fl oz coconut milk
1 tablespoon fish sauce
1 teaspoon muscovado sugar
3 dried kaffir lime leaves
Coriander leaves (optional)
Directions:
1. Fry the garlic, shallots and red pepper in the sunflower oil, in a medium saucepan for 4 minutes or until soft. Add the Thai curry paste and galangal and cook for 1 minute.
2. Add the coconut milk, fish sauce, sugar and lime leaves to the saucepan and bring gently to the boil. Stir in the diced chicken fillet pieces, cover the saucepan and simmer gently for around 30 minutes or until the chicken is cooked through.
3. Great served with Basmati rice or hot curried rice, and a delicious naan bread. Garnish with a coriander leaf.