RED THAI CHICKEN CURRY
Delicious and mildly spicy Red Thai Curry which is easy to make and good for dinner parties - colourful and appetising!
Provided by sofiewood
Time 45m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Make up the chicken stock in a measuring jug and add the fish sauce, demerara sugar, lemongrass paste, coriander paste, tumeric and kaffir lime leaves.
- In a pan add the red thai curry paste to 1 tbsp of the coconut milk and cook until sizzling - add chicken and cook until chicken is browned and coated in the thai red curry and coconut mixture then add the red chilli.
- Add the remaining coconut milk and chicken stock mixture and bring to a simmer - add the sweet potato and simmer until the chunks are tender (usually takes around 15 - 20 minutes depending of size of chunks). If using baby sweetcorn add about 5 minutes before the end. Add the spinach 2 minutes before the end to wilt through.
- Squeeze the juice of 1/2 lime over at the end and serve with sticky rice.
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