Thai Chicken Curry Recipe

This Thai chicken curry recipe is for a red, spicy dish and is as quick and authentic as you can get. Try to get every ingredient – it really does help provide that authentic taste – but if you can't get every ingredient, just miss it out. Most large supermarkets will stock everything contained in the recipe, even in its dry or frozen form, but remember that fresh is best.

Red Thai Chicken Curry
1 small onion, thinly sliced
1 stalk lemongrass, chopped (discarding the hard woody part)
4 teaspoons red Thai curry paste
4 boneless and skinless chicken breasts, cut into conveniently bite-size pieces
1 tablespoon fish sauce
1 teaspoon brown sugar
4 kaffir lime leaves
400ml coconut milk

225 grams (8 oz) chopped pre-cooked vegetables (green beans, diced potatoes, sugarsnap peas are best)

1 spring onion (scallion) – the green end, chopped finely for garnish.

Heat a little olive oil in a wok or large pan and fry the onion until they turn soft and start to go a little golden around the edges. Stir in the chopped lemongrass and the curry paste and cook for another minute, stirring constantly.
Add the chicken chunks and stir until they are coated all over. Pop in the fish sauce, sugar, kaffir lime leaves and coconut milk. Stir and bring to a gentle boil. Reduce the heat and simmer, uncovered, for 15 mins until the chicken is cooked. While it's cooking, stir a few times to stop it sticking to the pan. Make sure the chicken stays under the surface and add a little more water if necessary. Drop in the cooked vegetables and heat through.
Chop the green end of a spring onion (scallion) and add as garnish to the finished dish.

This is my quick and, to my mind at least, near-perfect Thai chicken curry recipe. Enjoy it served with Thai fragrant rice or (my own preference) basmati rice and maybe a couple of Thai rice crackers on the side. Truly delicious.