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Samantha's spicy Thai chicken curry

  • 4servings
  • 60minutes

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Source: allrecipes.co.ukReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, H, C, D, E
MineralsCalcium, Potassium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons groundnut oil

  2. 2 tablespoons Mae Ploy red curry paste (see note)

  3. 1 (400g) tin coconut milk

  4. 8 boneless, skinless chicken thighs, cut into chunks

  5. 1/2 teaspoon ginger paste

  6. 1 heaped teaspoon smooth peanut butter

  7. 4 tablespoons frozen petit pois

  8. 6 lime leaves rolled up and very finely sliced

  9. 4 large onions cut into wedges and separated

  10. 1 heaped tsp palm sugar or white granulated

Instructions Jump to Ingredients ↑

  1. Heat some oil in a wok. Add the curry paste and stir fry for a few seconds. Add the onion and fry for 2 minutes. Add a good splash of water and fry for another 2 minutes.

  2. Add a 1/4 of the coconut milk, stir and add the chicken. Cook over medium heat for 5 minutes.

  3. Add the ginger, peanut butter, peas and lime leaves. Stir well. Add the sugar and remaining coconut milk. Mix well.

  4. Bring to the boil and then reduce down to a simmer. Simmer for 45 minutes and serve.

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