Thai chicken curry in sweet peanut chilli sauce
|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|
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.