A creamy, spicy, warming Thai curry, so perfect anytime of the year, but especially on a cold winters day.
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COCONUT & LIME THAI CHICKEN CURRY

Author: Sherry Malik Cuisine: Courses: Recipe Keys: Non-Vegetarian V Vegan
Difficulty: Intermediate Prep Time 15 mins Cook Time 35 mins Rest Time 10 mins Total Time 1 hr
Servings: 4

Description

What could be more delicious than a Thai curry on a cold winters evening? The creaminess of the coconut is cut through with lime and galangal. There is heat in the back of your mouth. Every mouthful - just perfect! 

I served this with rice and a little cucumber side salad.

Its a one pan meal so there's very little washing up. Its quick too so by the time you have made the rice and salad, set the table - its all come together! 

Options: 

I threw in a peeled courgette lurking in the fridge so there were some vegetables too in this one pan meal. Diced aubergines also work well, but its totally optional.  

Or you can make this a vegan dish by omitting the chicken and adding your choice of vegetables - potatoes, green beans, aubergines or courgettes. 

The curry paste will keep in the fridge for a few days or double the quantities and pop it in the freezer for another day. 

Whatever you choose, enjoy! hope it works for you - do drop me a comment on my insta page @two_mamas_cooking too!

Ingredients

For the curry paste

For the curry

Instructions

  1. Trim and cut the chicken pieces. In a bowl marinate the chicken with salt, pepper, lime zest and lime juice. Set aside for 20 mins or so. (You can use the time to prep)

    Make a paste with the ginger, garlic, chilli, lime juice, garam masala, galangal, salt, sugar and coriander stems. Set aside.

    Heat the oil in a wide heavy bottom pan.

    Add the cumin and mustard seeds and while they are crackling, Add the chicken and sautee, lightly browning the chicken on all sides. Remove and set aside on a plate. 

    In the same oil, add the onions & curry leaves.  Sautee for a few minutes to soften & brown the onions. 

    Add the curry paste, mix well and sautee for 5/10 mins. 

    Now add the chicken back in and mix

     

     

  2. Shake the can of coconut milk to mix it properly before opening. (If it is cold, it tends to solidify. Sit it in a pan of hot water for a few minutes)  

    Slowly add the coconut milk to the chicken. Stir, bring to a simmer. Reduce the heat cover and cook on a simmer for 30 mins until all the flavours are deepened. 

    If you want to add vegetables, add them to cook for 20 mins or so into the pan. Peeled and diced courgette, diced aubergine or some sliced okra (okra will only need 7/8 mins) 

    Taste - add more salt or lime juice as needed. Garnish with fresh coriander. 

    Serve with rice and a little side salad 

     

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