Ingredients
- 2 tablespoons Madras curry paste
- 1 tablespoon soy sauce
- 1 small red chilli, seeded and chopped
- 10 cm (4 inch) piece lemon grass
- 5 cm (2 inch) piece fresh ginger, grated
- 2 garlic cloves, chopped
- 2 tablespoons tomato paste (purée)
- 750 g (1 lb 10 oz) chicken thigh fillet, cubed
- 3 tablespoons vegetable oil
- 2 red onions, chopped
- 400 ml (14 fl oz) tin coconut milk
- 250 g (9 oz/1 punnet) cherry tomatoes, halved
- 1 handful Thai or Italian basil leaves
Method
1. Put the curry paste, soy sauce, chilli, lemon grass, ginger, garlic, tomato paste and 1 tablespoon of water in a small food processor and blend to a smooth paste. If you don't have a processor do this either with a mortar and pestle or simply chop everything very finely and combine.
2. Put the chicken in a bowl, add the paste and mix it all together, rubbing the paste well into the chicken. Cover and marinate in the refrigerator for at least 30 minutes and up to 12 hours.
3. Heat 2 tablespoons of oil in a wok over medium heat. Add the onion and cook for 10 minutes, or until very soft, but not brown. Remove the onion from the wok. Heat the remaining oil in the wok over high heat. Add the chicken and paste in two batches and stir-fry for 5 minutes, taking care not to burn the paste.
4. Return the onion and chicken to the wok and add the coconut milk. Bring to the boil, then reduce the heat and simmer, covered, for 20 minutes. Stir in the cherry tomatoes and cook, uncovered, for 5 minutes. Scatter the basil leaves over the top and serve with boiled or steamed rice.
- Main Ingredients - Chicken
- Cuisine - Indian
- Course - Dinner, Main-course
- Occasion - Family meals, Kids' cooking, Midweek dinner
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