Red Thai Chicken Curry

Ingredients

• 2 red onions, diced
• 2 garlic cloves, chopped
• 3 skinless chicken breasts, cut into small chunks
• 2 red peppers, deseeded and finely diced
• 1-2 tsps chicken stock powder
• 1 tbsp ground coriander
• 1 tbsp finely chopped fresh ginger
• 1 tbsp tomato puree
• 1 tsp lemongrass paste
• 1 small fresh red chilli, chopped
• seeds from 4 crushed cardamom pods
• 4 kaffir lime leaves (optional)
• 1 x 400ml can reduced-fat coconut milk
• 2 tbsps chopped fresh basil
• salt and freshly ground black pepper

Cooking Instructions

1. Preheat a non-stick wok or frying pan and dry-fry the onions and garlic until soft and lightly coloured.
2. Add the chicken, season with salt and black pepper and cook for 6-8 minutes to seal the meat.
3. Add the red pepper and spices and cook for a further 2 minutes before adding the stock powder, coconut milk and basil.
4. Reduce the heat and allow to simmer gently for 20 minutes as the sauce thickens.
5. Just before serving, stir in the basil. Serve with boiled brown basmati rice.

Tips

Always rinse rice well under running water before cooking - this helps the grains to seperate during cooking.