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Thai Red Curry

Recipe

Serves:  4 people | Prep time:  10 minutes | Cooking time:  20 minutes

Thai | Main

Ingredients

  • 4 Chicken Breast Fillets, cut into large chunks
  • 2 tbsp Olive Oil
  • 2 tbsp Thai Red Curry Paste
  • 1 tbsp Ginger Purée
  • 1 Stick Lemongrass
  • 1 tbsp Soy Sauce
  • 400ml Full Fat Coconut Milk
  • 150g Baby Corn, halved
  • 150g Sugar Snap Peas
  • 100g Spinach
  • 1 Red Chilli, deseeded and finely chopped
  • 25g Roasted Salted Peanuts, finely chopped
  • Bunch Fresh Coriander, chopped
  • 1 Lime, cut into segments
  • 2 packs Coconut, Chilli & Lemongrass Rice

Method

  1. Heat a little oil in a large frying pan or wok, add the chicken and fry until golden.
  2. Add the curry paste, ginger purée, lemongrass, soy sauce and coconut milk and simmer for 10 minutes.
  3. Add baby corn, sugar snap peas and spinach to the pan and simmer for a further 5 minutes.
  4. In the meantime, cook the rice according to pack instructions.
  5. Scatter the chilli, peanuts, coriander and lime segments over the curry before serving.