I struggle with many Thai curries because they tend to have fish oil added, and I can't stand even the slightest hint of seafood. This simple recipe gives a fragrant, Thai-Style curry without that problem (though you can add it if you miss it)
If you want to add a bit more of a punch, and some chilli's to the ingredient list
Cooking Time
| Prep | Cooking | Total |
|---|---|---|
| 15 mins | 480 mins | 495 mins |
Ingredients
- 400ml can coconut milk
- 3 chicken breasts
- 5cm piece of root ginger
- 1 lime
- 2 tbsp dried ground coriander
- 1 pack mangetout
- 1 pack baby corn
- 1 tin bamboo strips (drain the water)
- 3 baby bite peppers
Method
- Cut the chicken into small chunks
- Peel the ginger and cut into small slices (or use the peeler to create thing shavings)
- Cut the ends of the mangetout
- Slice the baby corn down the middle and then slice each half into 3 chunks
- Chop the peppers into small chunks
- Juice and zest the lime
- Place the chicken into a large non-stick frying-pan and put over a medium heat, cook until golden brown
- Add the ginger to the pan
- Add the mangetout, baby corn, bamboo and pepper
- Pour in the coconut milk
- Stir in the ground coriander and lime juice/zest
- Bring to the boil
- Transfer all to the slow cooker and cook on low for 8 hours
- Before serving, spoon off any excess fat, and serve with steamed rice