Name: Thai chicken curry in sweet peanut chilli sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: Boil
Ingredients: 425.00 g coconut milk tin; 45.00 ml curry paste red; 45.00 ml thai fish sauce; 30.00 ml palm sugar or soft brown sugar; 2.00 lemon grass bruised; 500.00 g chicken breast fillets skinned, sliced; 8.00 courgettes sliced; 75.00 g peanuts roasted, ground; 45.00 ml peanut butter; 2.00 red chilli sliced; 5.00 lime leaves fresh or Thai; 1.00 bunch fresh coriander to garnish

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Ingredients (12)

425.00 g	coconut milk — tin
45.00 ml	curry paste — red
45.00 ml	thai fish sauce
30.00 ml	palm sugar — or soft brown sugar
2.00	lemon grass — bruised
500.00 g	chicken breast fillets — skinned, sliced
8.00	courgettes — sliced
75.00 g	peanuts — roasted, ground
45.00 ml	peanut butter
2.00	red chilli — sliced
5.00	lime leaves — fresh or Thai
1.00 bunch	fresh coriander — to garnish

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Method:

1. Heat half the coconut milk in a wok or large pot, stirring constantly until it starts to boil and separate slightly.

2. Add the curry paste and stir for 30 seconds, then add the fish sauce, sugar and lemon grass.
Continue to cook until the colour of the sauce deepens.
3. Add the remaining coconut milk and bring to the boil.
Add the chicken, courgettes and peanuts.
Cook for eight to 10 minutes over a medium heat.
Add the peanut butter, chillies and lime leaves, and adjust the seasoning.
Garnish with fresh coriander.