recipes++

Thai Chicken And Vegetable Curry

Serves 4

Ingredients

  • 2 chicken breasts, diced
  • 250g sweet potato, peeled, diced
  • 125g baby corn, roughly chopped
  • 6 spring onions, trimmed, roughly chopped
  • 150g fine green beans, trimmed, roughly chopped
  • 2 stalks lemon grass, trimmed, tough outer layer removed, crushed with side of blade.
  • 2 cloves garlic, crushed
  • 200ml coconut milk
  • 200ml chicken stock
  • 4 kaffir lime leaves, shredded

Curry paste

  • 20g fresh coriander
  • 1 stalk lemon grass, timmed, outer layer removed, roughly chopped
  • 2.5cm galangal or ginger, roughly chopped
  • 3 green chillies, deseeded
  • 3 shallots, peeled
  • 2 cloves garlic, peeled
  • grated zest and juice 1 lime
  • 1 tbsp fish sauce
  • 3 kaffir lime leaves

Method

  1. Place coriander stalks in a food processor, reserving leaves, with the remaining curry paste ingredients and whiz until finely chopped.
  2. Cook the sweet potato, green beans and corn in slightly salted water for 5 mins, then drain.
  3. Fry the garlic for 30 secs, then tip in the chicken and spring onion. Stir-fry for 2-3 mins. Add curry paste and cook for a min.
  4. Gradually add the coconut milk, stock, lemon grass, lime leaves, sweet potato, corn and beans. Bring to a simmer and cook gently for 6 mins. Add the coriander leaves.