A subtle blend of spices combine perfectly with coconut milk and chicken for a wonderfully fragrant mild and creamy curry.
Serves 4; Prep 15 mins; cook: 50 mins; Cals per portion: 333
Ingredients:- Red curry paste:- 2 red chillies, chopped; 1 stalk lemongrass, chopped; 2.5cm / 1in root ginger, peeled and chopped; 3 cloves of garlic, peeled and chopped; 1 tsp ground cumin; 1 tsp ground coriander; 2 tbsp stirfry oil
Chicken curry:- 4 skinless and boneless chicken breasts, sliced; 1 onion sliced; 400ml can Thai coconut milk; 1 tbsp mango chutney; 1 red pepper, deseeded and chopped; 225g/8oz potatoes, peeled and roughly chopped; handful of freeze dried Kaffir lime leaves
- Put the chopped chillies, lemongrass, root ginger and garlic cloves with the cumin, coriander and stirfry oil into a pestle and mortar or food processor, and work the mixture to a paste.
- Fry the curry paste for about three minutes, stirring it continuously. Then add the sliced chicken breasts and sliced onions, and stirfry until all the chicken pieces have turned white.
- Gradually pour the Thai coconut milk into the chicken mixture and then stir in the mango chutney. Lower the heat and simmer gently for 10 minutes, stirring occasionally.
- Add the chopped peppers and potatoes, and the Kaffir lime leaves, then simmer for a further 30 minutes until potatoes are tender. Serve immediately with Thai fragrant rice.
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