Fast and Fragrant Thai Chicken Curry
This is not a hot curry, it's gently fragrant and soft and, to my mind utterly delectable. Personally I completely hate coconut and can usually detect it at 100 paces, but strangely, this is absolutely fine. In fact, I can eat it by the bucketful unfortunately. Rice and the sauce alone are wonderful (which is useful if you are a bit tight for chicken) and I find it has a shameful appeal to me for breakfast, but perhaps I have always been a bit of a food reprobate.
3 chicken breasts
1 tbsp. oil
2 good sized onions, finely chopped
3 fat cloves of garlic
1 generous tbsp. root ginger, grated
1 tsp. turmeric
2 tsps. medium curry powder
1.5cm squeeze chilli paste (from a tube)
1 400ml tin coconut milk, full fat
Handful fresh coriander, roughly chopped
Salt and pepper
Cut the chicken into bite sized chunks and set aside.
Put the oil into a saute pan or non-stick wok and gently fry the onion with a pinch of salt until transparent
Grate in the garlic and root ginger, stir around then add the curry powder and turmeric and keep stirring on the gentle heat until it becomes fragrant.
Add the chicken pieces, turn up the heat slightly and continue to cook the chicken, moving it around a bit so that it doesn't stick, for about three minutes
Stir in the chilli paste and then add the coconut milk
Bring up to simmering, clamp on a lid and leave in on a trembling simmer for 15 minutes.
Check the chicken is thoroughly cooked, taste for seasoning and stir in the chopped coriander.
Serve with rice
The chicken freezes well.
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