This gorgeous fragrant coconut curry is a satisfying meal in a bowl – it’s bursting with flavour and so easy to make too!
PREP 10 MINS
COOK 25 MINS
2tbsp rapeseed oil
3tbsp Thai Green Curry Paste
800g skinless chicken thighs, cut into chunks
1 onion, chopped
2tsp garlic, crushed
2tsp smoked sliced chillies (we used English Provender)
3tbsp Thai fish sauce
2tsp lemongrass paste
2.5cm ginger, peeled, grated
300ml chicken stock
400ml can coconut milk
2 sweet potatoes, cut into chunk
1 bunch basil
1 bunch coriander
1 Heat oil in a large pan, add Thai curry paste and chicken. Cook for a few mins, turning, to seal.
2 Add the onion and cook for a few mins, to soften.
3 Stir in the garlic, chillies, fish sauce, sugar, lemon grass and ginger.
4 Tip in the chicken stock, coconut milk and sweet potatoes. Simmer for 20 mins. Cool completely and freeze in a foil container.
5 To serve. Warm through at 150C, Gas 3 from frozen for 1 hour.
5 Reserve a few coriander leaves. Put the remaining basil leaves and coriander leaves into a blender with 3 ladelfuls of curry liquid. Whiz to combine to make a bright green herby liquid.
6 Pour the herby mixture into curry and stir to combine. Serve in bowls, finished with coriander leaves. Serve with boiled Jasmine rice to satisfy the hungry crew.
Per serving: 394 cals, 20g fat (12g saturated), 20g carbs