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
- 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.
- 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.
- Add the broccoli after 10 more minutes and simmer for another 10 minutes. Turn off and serve with rice and enjoy.