A tangy, tasty curry dish


  • 1 -2 tablespoons thai red curry paste
  • 400 g skinless, boneless chicken fillets (cut into bite-sized pieces)
  • 225 g broccoli florets
  • 200 ml coconut cream
  • handful of fresh coriander
  • thai, jasmine or long grain rice



  • Blend the curry paste in a small bowl with two tablespoons of water, then pour into a pan.
  • Add the chicken with some seasoning and 150ml water.
  • Bring to the boil.
  • Lower the heat, cover the pan tightly and cook for 12-15 minutes until just tender.
  • Meanwhile cook the broccoli in boiling, salted water for 5 minutes.
  • Drain and cool under running water.
  • Stir into the chicken with the coconut cream.
  • Bring to a gentle simmer and cook for 2 to 3 minutes.
  • Roughly chop the coriander, keeping some garnish and stir the rest into the curry.
  • Check the seasoning, garnish with the leftover coriander and serve with rice.