Red Thai curry
2 red onions, diced
2 garlic cloves, chopped
3 skinless chicken breasts, cut into small chunks
2 red peppers, deseeded and finely diced
1-2 tsp chicken stock powder
1 tbsp ground coriander
1 tbsp finely chopped fresh ginger
1 tbsp tomato puree
1 tsp lemongrass paste
1 small fresh red chilli, chopped
seeds from 4 crushed cardamom pods
4 kaffir lime leaves (optional)
1 x 400ml (14floz) can reduced-fat coconut milk
2 tbsp chopped fresh basil
salt and freshly ground black pepper
1 Preheat a non-stick wok or frying pan and dry-fry the onions and garlic until soft and lightly coloured.
2 Add the chicken, season with salt and black pepper and cook for 6-8 minutes to seal the meat.
3 Add the red pepper and spices and cook for a further 2 minutes before adding the stock powder, coconut milk and basil.
4 Reduce the heat and allow to simmer gently for 20 minutes as the sauce thickens.
5 Just before serving, stir in the basil. Serve with boiled brown basmati rice.
Tip: Always rinse rice well under running water before cooking – this helps the grains to separate during cooking.
Recipe and image courtesy of rosemaryconley.com