An alternative to getting a take-away, this Thai favourite can be made at home, as spicy or mild as you like it.
Per serving: 305 calories, 4.7g fat (excluding accompaniments)
Prep time 25 mins
Marinating time 1 hour
Cook time 30 mins
4 large skinless chicken breasts, cut into pieces
1 large red onion, ﬁnely chopped
1 tbsp tamarind paste or hot fruit chutney
4 kafﬁr lime leaves
1 x 400ml can reduced-fat coconut milk
1 tbsp cornﬂour
2 tbsps chopped fresh coriander
For the curry paste
3 garlic cloves, peeled
1 tbsp ground coriander
1⁄2 tsp ground turmeric
1⁄4 tsp fenugreek seeds or ground fenugreek
2 – 3 small whole fresh green chillies
seeds removed from 8 crushed cardamom pods
2 tsps chopped fresh lemongrass
2 tsps vegetable stock powder
Marinating the chicken overnight maximises the ﬂavour of this very spicy curry. For a milder taste substitute green peppers for the green chillies. Once cooked, the curry can be stored chilled or frozen and reheated as required.
- Make the paste by grinding all the ingredients in either a food processor or liquidiser. Scrape the paste into a bowl, then rinse out the food processor bowl with a little water.
- Add the chicken pieces to the paste and mix well. Allow to marinate for a minimum of 1 hour or ideally overnight.
- In a non-stick pan dry-fry the onion until soft, then add the chicken and cook for 5 – 6 minutes, stirring continuously. Add the remaining ingredients except the cornﬂour and fresh coriander.
- Slake the cornﬂour with a little cold water and stir into the sauce. Simmer gently for 15 – 20 minutes until the sauce thickens and the chicken is cooked through. Just before serving, stir in the fresh coriander.
- Serve with boiled basmati rice.