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Ingredients
Serves: 4
Time: 30 minutes
- 4 lemongrass stalks
- 2 red chilli
- 4 garlic cloves
- 2 shallots
- 1cm piece of fresh ginger
- 1 lime
- Large handful of thai basil leaves or coriander
- 2 tbsp Thai fish sauce
- 8 chicken thighs, boneless, skinless
- 3 tbsps sunflower oil
- 1 tbsp curry powder
- 1 x 400g tin coconut milk
- 200ml chicken stock
- 1 tbsp caster sugar
To serve
- 300g basmati rice
Method
- Place the chilli, garlic, lime zest and half the juice, thai basil and fish sauce into a mini blender and blitz until a smooth-ish paste forms. Place half of the paste into a large bowl, reserving the rest.
- Add the coconut cream (the more solid part of coconut milk that sits on top of the jar once opened) to a medium hot pan then add half the paste and mix well. Let it simmer on a low heat while you prepare the chicken.
- Place the chicken thighs in a bowl and add the rest of the paste and fish sauce and mix well.
- After a few minutes add in the curry powder and mix well, cook for a few minutes before adding the rest of the coconut milk. Mix well.
- Bash the lemongrass with the back of a knife then add this to the coconut paste and let simmer for a few minutes before adding half the stock and let it cool down.
- Place a griddle pan over a medium-high heat and when hot add the chicken, cooking on each side for a few minutes until cooked through and golden.
- Season the sauce with sugar, fish sauce and the rest of the lime juice before adding in the sugar snap peas.
- Serve the chicken on top of the curry sauce garnished with the Thai basil leaves. Serve alongside the lime wedges and some steamed rice.
