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Spicy chicken and coconut curry

  • 2servings
  • 40minutes

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Source: allrecipes.co.ukReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B1, B2, B3, B6, H, C
MineralsSelenium, Iodine, Fluorine, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 (2cm) piece dried galangal

  2. 1 stick dried lemon grass

  3. 4 kaffir lime leaves

  4. 1 tin coconut milk

  5. 2 teaspoons garlic puree

  6. 1 to 2 teaspoons chilli paste, depending on preferance

  7. 1/2 tablespoon Thai fish sauce

  8. 2 chicken breast fillets, diced

Instructions Jump to Ingredients ↑

  1. In a spice grinder, grind the galangal, lemon grass and kaffir lime leaves into a powder.

  2. Empty the tin of coconut milk into a pan and place on a medium heat. Add the garlic puree, chili paste and Thai fish sauce. Mix well.

  3. Add the ground spices, mix well then add the chicken. Bring to the boil then reduce the heat, cover and simmer for 30 minutes.

  4. Ensure the chicken is no longer pink at the centre and serve with rice, noodles or chips.

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