THAI RED CHICKEN CURRY

 

THAI RED CHICKEN CURRY

Serves 4

Approx. 4 Syns per serving

500g skinless chicken breasts, cut into chunks
1 large onion, thinly sliced
2 cloves of garlic, crushed
1 red pepper, deseeded and cut into chunks
1 stalk of fresh lemon grass, bashed with a rolling pin
2 tsp. fresh ginger, grated (can use ground ginger, to taste)
400ml can Blue Dragon Light coconut milk - 14.5
1 chicken stock cube, dissolved in 150ml hot water
2 tbsp. Thai red curry paste - 2
1 tbsp. fish sauce or light soy sauce


Spray a large frying pan or wok with Frylight and add the chicken, over a medium/high heat, cooking until it is sealed and brown.
Add the onion and garlic and cook for a further 5 minutes.
Add the red pepper, lemon grass, ginger, coconut milk, chicken stock and curry paste. Stir in the fish sauce or light soy sauce.
Bring to the boil, then reduce the heat and simmer for 25 minutes, until the chicken is cooked and the sauce has reduced a little. Remove the lemon-grass.
If you like things spicier, you could add some sliced red chilli when serving. Good with chopped coriander sprinkled over too, if you have any in.