Page title and description

Meat mains
Thai chicken curry
Ingredients
- 300g diced chicken
- 2 tbsp red Thai curry paste
- 75ml coconut milk
- 75ml veg stock
- 1-2 tbsp palm or light brown sugar
- 1-2 tbsp fish sauce
- fresh coriander, chopped (optional)
- cashew nuts, toasted (optional
Method
Prep time:
1h
PT1H
Cooking time:
20 min
PT20M
-
Step 1
Mix the diced chicken with the curry paste and leave to marinate for an hour. -
Step 2
In a hot pan, quickly fry the chicken for 3-4 minutes, then add the coconut milk, veg stock, sugar and fish sauce. -
Step 3
Bring to a simmer and cook gently for 15 minutes. -
Step 4
The whole dish can be lifted by a garnish or sprinkling of chopped coriander leaves and toasted cashew nuts.