This is a current family favourite. It uses ready-made paste, so it feels a little like cheating, but it really is very good.
- 1 tbsp vegetable oil
- 1 small onion, chopped
- 2 tbsp Thai red curry paste
- 4 chicken breasts (skinned and boneless)
- 1 stalk of lemongrass
- 1tbsp fish sauce
- 1tsp sugar
- 400ml canned coconut milk
- 4 kaffir lime leaves.
- Handful of fresh coriander
1 small onion, chopped
In the oil, fry the chopped onion for approx 3 mins, then add the curry paste and fry for around a minute.
Add the diced chicken into the pan and coat, then put in the coconut milk, lemongrass, fish sauce, sugar and lime leaves.
Heat to a boil and then simmer for 15 minutes until the chicken is cooked.
At the end, stir in half the coriander, leaving the other half to sprinkle over and serve.
Easy, and really really good!
