Ingredients
2 Tbs Red Curry Paste (from Thailand - in a plastic tub)
1 Tsp ground coriander seed
1 Tsp ground cumin
2 cloves of garlic
2 Tbs veg oil
1 Tin coconut milk (from Thailand if possible)
2 (free range) chicken breasts
1 chicken stock cube
1 kaffir lime leaf - folded up as much as you can to release the scent (optional)
1 small onion - halved, halved again, and halved again
1 red pepper - chopped into 12 pieces
4 mushrooms - chopped chunkily
1 small courgette (zuccini) - copped into 1cm rounds
1-2 Tbs Fish Sauce (again - a goof Thai one)
1-2 Tbs sugar
1 Tbs chopped coriander stem (optional)
Fresh coriander leaf to serve
Preparation
Fry the curry paste and chopped garlic in the oil till it starts to turn golden - perhaps 3 mins. Add the ground cumin and ground coriander - fry for a minute more. Add the coconut milk and chicken stock cube and bring to a simmer. Chop the chicken into 1 inch chunks and put into the curry - and cook till its soft.
Add the chopped onion, pepper and mushrooms. Cook till they soften slightly. Then 5 minutes before serving, add the courgette and cook till slightly softened (not too much, or it will go mushy).
Add the fish sauce and sugar slowly - tasting it. Add the chopped coriander stem. You don’t want it too salty or sweet - and fish sauce is very powerful! So be careful.
Serve with white Thai rice and sprinkle with coriander leaves.
