Thai-style Red Chicken and Vegetable Curry
A quick, flavourful Thai-style chicken curry from the Eat Well For Less team packed full of fresh veg and made fragrant with the flavours of lemongrass, cumin and coriander.
From the book
Eat Well for Less: Happy & Healthy
80 nutritious and flavourful recipes for everyday cooking.
Find recipes and meal planners, as well as money and time-saving tips.
Filling breakfasts, low-effort lunches and plenty of dinner ideas for the whole family.
Introduction
Making your own curry paste is always a great thing to do – you can then add as much or as little as you like to the sauce. Poaching the chicken and vegetables in the sauce keeps them nice and tender.
Ingredients
| 1 tsp | vegetable oil |
| 1 x 400ml tin | reduced fat coconut milk |
| 1 | reduced-salt vegetable stock cube |
| 2 | red peppers, deseeded and roughly chopped |
| 200g | baby corn, halved |
| 1 | courgette, thickly sliced |
| 500g | chicken breast fillet, roughly chopped |
| 1 tbsp | reduced-salt soy sauce |
| 1 tbsp | roughly chopped coriander |
| 1 tbsp | roughly chopped basil |
| 300g | rice noodles |
| For the curry paste: | |
|---|---|
| 3 | garlic cloves, roughly chopped |
| 3 | red chillies, roughly chopped |
| 5cm piece of | ginger, peeled and roughly chopped |
| 2 | lemongrass stems, outer leaves disc |
| 1 | small red onion, roughly chopped |
| finely grated zest and juice of 1 lime | |
| 1 tbsp | ground coriander |
| 1 tbsp | ground cumin |
Method
Tip all the curry paste ingredients into a food processor and blitz to a fine purée.
If you like a stronger curry, use all the paste, but if you like a milder curry, use only half. Transfer any you are not using to a sealable container and store in the fridge for up to 3 days, or in the freezer for 3 months.
Heat a sauté pan or saucepan until medium hot. Add the oil and curry paste and stir-fry for 1–2 minutes until just coloured and fragrant.
Add the coconut milk, then refill the tin with water and add to the pan. Crumble in the stock cube and bring to the boil, stirring occasionally until the liquid is simmering and the stock cube dissolved.
Add the peppers, baby corn and courgette and return to the boil, then turn down the heat and simmer for 5 minutes.
Add the chicken and simmer for 10 minutes until the chicken and vegetables are tender, and the curry thickened slightly.
Stir in the soy sauce and half the coriander and basil.
While the chicken is cooking, cook the noodles. Bring a pan of water to the boil, add the noodles and turn off the heat. Leave to soak for 3 minutes until just cooked through. Stir around until loose, then drain and return to the pan.
Divide the noodles between serving bowls and spoon the curry alongside. Scatter the remaining coriander and basil over the top
