A delicious red Thai curry, partially based on a recipe from a book called Accidentally Vegetarian, works well without the chicken if you want to be meat free
Cooking Time
| Prep |
Cooking |
Total |
| 20 mins |
15 mins |
35 mins |
Ingredients
- 400ml tin coconut milk
- 100ml stock
- 225g cooked runner beans
- 225g broad beans
- 1 bunch of spring onions, finely chopped
- 2 tomatoes, chopped
- Lime wedges and fresh coriander leaves to serve
- 10 black peppercorns
- 2 tsp cumin seeds
- 2 tsp coriander seeds
- 10 red chillies (deseeded if you like)
- 5 shallots
- 2 garlic cloves, crushed
- Piece of fresh ginger
- 6 stalks of lemon grass
- 12 kaffir lime leaves
- Pinch ground cinnamon
- 1/2 teaspoon turmeric
- Splash of vegetable/sunflower oil
- Splash of chilli oil
- 1 tbsp palm sugar
- Salt
- 2 tbsp vegetable oil for frying
- 4 diced Chicken Breasts
Method
- To make the curry paste, dry-fry the peppercorns, cumin and coriander seeds until fragrant, then grind them in a pestle and mortar. Put them with all the other paste ingredients except the oil into a blender and blitz until smooth – 5-10 minutes
- Warm the oil in a pan and brown the chicken
- add four big spoonfuls of the curry paste (one per person), cook on a low heat until fragrant.
- Increase the heat add coconut milk and stock
- Bring to the boil for 3 minutes.
- Add the runner broad beans, onions and tomatoes
- Simmer for about 4 minutes.
- Serve immediately
Based On