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Red Thai chicken curry with jasmine rice

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
by Ross Burden

From Ready Steady Cook

Method


  1. To make the paste, place all of the Thai red curry paste ingredients into a mini hand blender. Blend to a smooth paste.

  2. To make the curry, heat half the oil in a frying pan and fry the chicken and season with salt and freshly ground black pepper.

  3. Drain the juice off the chicken and set aside.

  4. Heat the rest of the oil in a clean frying pan and fry the curry paste for two minutes.

  5. Add the soya milk and sesame paste and bring to simmer.

  6. Add the chicken and heat through for three minutes.

  7. To serve, oil a small bowl and fill tight with the cooked jasmine rice, turn out in the corner of a large warm plate.

  8. Spoon the curry to the side of the rice and garnish with the lime and coriander leaf.

Ingredients

For the Thai red curry paste

  • 1 tbsp water
  • ½ tsp lemongrass inner white finely chopped
  • ¼ onion finely sliced
  • 3 garlic cloves
  • ½ tsp cumin seeds
  • ½ tsp ground ginger
  • ½ tsp chilli flakes
  • ½ tsp coriander seeds

For the chicken curry

  • 2 tbsp olive oil
  • 75g/2¾oz chicken cut into bite-sized pieces
  • salt and freshly ground black pepper
  • 150ml/5fl oz soya milk
  • 25g/1oz sesame paste

For the jasmine rice

  • 100g/3½oz cooked seasoned jasmine rice

To serve

  • coriander leaf
  • ½ lime

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Red Thai chicken curry with jasmine rice

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