Thai curry with homemade chapattis
Prep time less than 30 mins
Cook time less than 30 mins
From Saturday Kitchen
First make the paste - add the garlic, ginger, coriander stalks, chopped lemongrass, and chopped ginger with a drop of oil, to the food processor and blitz.
Add paste to a hot pan with a drop more oil and cook for a minute.
In the same processor add the coconut milk, lime juice and zest and coriander and blitz.
Stir the vegetables into the paste and pour over the coconut milk.
Season and cook for 2-3 minutes. Dry fry the chapattis for a minute on each side in a hot pan.
Serve in a bowl with the chapattis.
- 200g/7oz new potatoes, par-boiled
- 100g/3½oz sugar snap peas, blanched
- 2 red peppers, blanched
- 1 red onion
- 1 can coconut milk
- 2 limes, juice and zest
For the curry paste
- bunch of coriander
- 1 red and 1 green chilli
- 2 cloves garlic
- 1 stalk lemongrass
- 1 thumb size piece of ginger
For the chapattis
- 150ml/5fl oz water
- 215g/8oz wholemeal flour
- sea salt
- freshly ground black pepper
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