Fragrant, fresh and easy to make. Give this curry a try and remember: it tastes even better the next day!
What you’ll need for 4 persons:
– 300 gram best quality chicken breast you can find
– 1 can Badia coconut milk
– 1 teaspoon fish sauce
– 1 tablespoon treacle/brown sugar
– 2 small courgette, sliced
– 2 handful sugar snaps
– diced red pepper
– fresh coriander to garnish
For the paste:
– 1 bunch fresh coriander
– 1 bunch spring onions
– 1 bunch basil
– a pinch of sea salt
– 3 – 4 or more green chillies
– fresh ginger 2 cm thick, finely chopped
– 2 garlic gloves, finely chopped
– juice of 2 limes
– 1 tablespoon Badia olive oil
Wizz the paste ingredients up in a food processor or blender.
Dice the chicken breast into 2cm blocks, set aside.
Wash, slice and dice the courgette, sugar snaps and red pepper and set aside.
Heat a heavy based pan or wok on high heat, add a few lugs of olive oil and add the paste. Be careful as the paste will splish and splatter!
Give it a good stir and fry the paste for about 5 minutes.
Pour in the coconut milk and stir to combine. Bring to a boil and add the chicken. Lower the heat and let it simmer for about 5 minutes.
Add the vegetables and allow to simmer for another 10 minutes or until the vegetables are cooked through but still have a crunch to it.
Serve with fragrant basmati rice.
