I’ve always loved Thai Curry and make it often (although I’ve not yet added it to the blog – as with everything else I follow a different recipe each time). This is a meal my mom used to make which has a lot of the same flavours (coconut, lemongrass and mild chili) but leaving out the Thai paste itself means that this is simpler and quicker. It’s a great introduction to Thai food for the faint hearted!
- 1 package chicken breasts, sliced or cubed
- 1 tblsp coconut oil
- 1 onion, sliced
- 2 cloves garlic, crushed
- 1 red pepper, sliced
- 3 jalapeno peppers, sliced (remove pips)
- 3 stalks lemongrass, thinly sliced
- 1 can coconut cream
- 1 tblsp honey
Heat oil in a pan and fry chicken breasts. Remove when sealed on the outside. Heat more oil if necessary and stir fry onion, garlic, red pepper and jalapenos. Slice the lemongrass very thinly, but leave the hard, woody bit whole. Add sliced and whole lemongrass to pan and let it fry a little. Add chicken and coconut cream and simmer for a while. Add honey and salt and pepper to taste. Add more hot water to thin sauce if necessary. Remove harder sections of lemongrass before serving with rice and coriander.