Home Bristolian Thai chicken curry recipe that’s quick and easy to make

Thai chicken curry recipe that’s quick and easy to make

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Thai curry is one of the tastiest meals out there, particularly a chicken one. But it can also be healthy, quick and easy, and we’ve got the perfect recipe that ticks all the boxes.

The secret is to throw in some asparagus and turmeric, which add to the flavour and texture but also contain a bunch of good stuff, such as electrolytes, and can help reduce inflammation.

This recipe serves four people. It should take about 10 minutes to prepare and then 15-20 minutes to cook. For the rice, you’ll need the following ingredients, according to British Asparagus:

  • 50g cashew nuts
  • 1 tbsp vegetable oil
  • 1 onion, finely chopped
  • 1 tsp turmeric
  • 200g baby leaf spinach
  • 500g cooked basmati rice (2 x 250g
  • pouches) (or 250g rice if cooking from
  • dried)

For the curry itself, meanwhile, be sure to grab:

  • 1 tbsp vegetable oil
  • 2 tbsp Thai green curry paste (or vary amount according to taste)
  • 500g chicken breast (about 4 small fillets), cut into bite sized pieces
  • 400ml coconut milk
  • 1 tbsp soy sauce
  • 2 tsp fish sauce (optional)
  • 1 bunch asparagus, trimmed and cut into bite sized pieces
  • a small bunch coriander, leaves and stalks chopped
  • Salt and freshly ground black pepper

How to make Thai chicken curry

  1. Let’s start with the rice. Toast the cashew nuts in a deep saucepan over a medium-high heat for a couple of minutes. Tip into a bowl and set aside.
  2. Reduce the heat on the saucepan to a minimum. Add vegetable oil and onion and fry for 10 minutes, stirring occasionally.
  3. As the onion fries, start on the curry by adding oil to a separate saucepan over a high heat. Once hot, add the curry paste and stir, frying it for a couple of minutes.
  4. Once the aroma of the curry paste is filling the kitchen, add the chicken and fry for five minutes while stirring.
  5. Next, pour in your coconut milk, soy sauce, fish sauce, and some salt and pepper. Bring the mixture to the boil, then reduce the heat and let it simmer for five minutes.
  6. Add the asparagus, then let it simmer for a further five minutes.
  7. While the curry simmers away, finish the rice by adding the turmeric to the onion – make sure to stir it well. Then add the spinach on top, cover with a lid or some foil and let the spinach wilt for a few minutes.
  8. Finally, tip the cooked rice and cashew nuts into the curry and stir well over a low heat to warm it all through. Add more salt and pepper to taste, and some coriander just before serving.
  9. Serve and enjoy!

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