It is fragrant, quick and easy that make. If you’re up for it; you can learn to make your own Thai curry paste
- 6 skinless chicken breast
- 3 tbsp Thai red curry paste
- 3 tbsp sunflower oil
- 2 onions, sliced
- Fresh root ginger, peeled and finely grated
- 1 tbsp flour
- 2 x 400g tins full-fat coconut milk
- 1 tbsp Thai fish sauce
- 1 tbsp light muscovado sugar
- 1 bashed lemon grass stalk
- 4 bay leaves
- ½ lime, zest and juice
- 1 x 225g tin water chestnuts, drained, halved and quartered if large
- freshly ground black pepper
Cut the chicken breasts into long thin slices.
Add the chicken into a bowl and add 1 tablespoon of the Thai curry paste, season with salt and freshly ground black pepper and mix.
Heat your saucepan and add 1 tablespoon of the sunflower oil.
Add the chicken slices and fry over a high heat for 5 minutes until just cooked through and remove chicken slices to a plate.
Add the remaining oil to the pan and fry the onions.
Cover with a lid, lower the heat and cook for another 10 minutes to soften.
Add the ginger with the remaining Thai curry paste and fry for a minute.
Sprinkle in the flour and blend in the coconut milk with the fish sauce and sugar, adding a little at a time.
Stir the mixture and bring to the boil.
Add the lemon grass and lime leaves and season with salt and freshly ground black pepper. Put the chicken back in the pan.
Bring back up to the boil and then cover, reduce the heat and simmer for about 5 minutes, or until hot.
Remove the lemon grass and lime leaves from the curry and discard.
Add the lime zest and juice, water chestnuts and sugar snap peas.
Bring to the boil, then remove from the heat and serve with rice.