#taste4atenner 7: John Galvin’s Thai Chicken Curry served with Basmati rice

John Galvin is a director of St. Canice’s Credit Union in Kilkenny and is the latest to take the #taste4atenner challenge as he brings us his Thai Chicken Curry recipe, cooked in coconut milk and served with basmati rice.

Ingredients

• 1 Tbsp Sunflower oil.
• 500g skinless chicken fillets.
• 1 onion finely sliced.
• 2 garlic cloves finely chopped.
• 1 tsp grated root ginger.
• 2 tsp Thai red curry paste.
• 300ml chicken stock.
• 400g can coconut milk.
• 2 tsp caster sugar.
• Good pinch of salt.
• Juice of one lime.
• Red and yellow pepper.
• 2 carrots.
• 2 sticks of celery.
• Few sprigs of broccoli

Method

1. Cut the chicken fillets into bite size pieces, put the oil in a wok or (pot) get it smoking hot and add the chicken pieces and brown on each side, add the onion, garlic and root ginger and stir fry for 2-3 minutes.
2. Add in the curry paste and cook for 2-3 minutes, add the chicken stock and the coconut milk, and bring to the boil, reduce the heat, and bring to a simmer. Add the peppers, carrots, celery, sugar, and lime juice.
3. Add the broccoli after 10 more minutes and simmer for another 10 minutes. Turn off and serve with rice and enjoy.

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