Thai chicken and coconut curry
Forget the takeaway, this Thai curry is ready in minutes
SERVES
4
PEOPLE
PREP TIME
20
MINUTES
COOKING TIME
20
MINUTES
Ingredients
1-2 tbsp Thai red curry paste
400g skinless, boneless chicken fillets, cut into bite-sized pieces
225g broccoli florets
200ml coconut cream
a handful of fresh coriander
Thai, jasmine or long-grain rice to serve
red chilli, optional
Method
Blend the curry paste in a small bowl with two tablespoons of water, then pour into a pan.
Add the chicken with some seasoning and 150ml water. Bring to the boil.
Lower the heat, cover the pan tightly and cook for 12-15 minutes until just tender.
Meanwhile, cook the broccoli in boiling, salted water for five minutes, keeping it al dente.
Drain and cool under cold running water.
Stir into the chicken with the coconut cream. Bring to a gentle simmer and cook for two to three minutes.
Roughly chop the coriander, keeping some for garnish and stir the rest into the curry. Check the seasoning.Â
Garnish with the leftover coriander and serve with rice.
