Coconut chicken curry

Serves 6

Can be made vegetarian/vegan, just add more veggies instead of chicken and replace chicken stock with vegetable stock.

  1. 1.5lb boneless skinless chicken thighs
  2. 1 onion sliced
  3. 1 red bell pepper in 3/4in pieces
  4. 2tb Thai green curry paste
  5. 2tsp fresh ginger
  6. 1 cup chicken or vegetable stock
  7. 1 potato in 3/4in pieces
  8. 3/4 cup coconut milk
  9. 1tsp cornstarch
  10. 2 cups blanched asparagus in 1in pieces
  11. 1/2 cup cilantro
  • Brown thighs, rest and cut in 1.5in pieces.
  • Cook 2-3 for 3 minutes. Add 4-5 and a pinch of salt for 1 minute.
  • Add 6-7 and simmer for 5 minutes. Add chicken, cover and simmer for 10 minutes.
  • Whisk 8-9, add and bring back to simmer. Add 10 and cook covered for 3 minutes. Add cilantro and serve.
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s