This is the perfect supper on those days when a knife and fork seem like just too much work. I can’t believe how deep and textured, in a sweet, comforting way, this Thai curry tastes, when all I’ve done is a bit of shopping, chopping and some light stirring.
There is a list of ingredients below – and I am not going to pretend this is the sort of food you can turn out in a moment. One ease-making factor is that it needs to be made in advance; only after a day or two in the fridge does it develop its full depth and resonance of flavour.
CHICKEN, PEPPER & COCONUT CURRY
I can’t believe how deep and textured, in a sweet, comforting way, this tastes, when all I’ve done is a bit of shopping, chopping and some light stirring
2
servings30
minutesIngredients
2 Chicken Filets
1 small Onion cut into large chunks
1/2 Red Bell Pepper cut into slices
1 Can of Coconut Milk
2 Crushed Garlic Cloves
1/2 tsp Ground Cumin
1/2 tsp Ground Ginger
1/2 tsp Red Chilli Powder
1/2 tsp Garam Masala
1/2 tsp Curry Powder
1 tsp Crumbled Stock Cube
1/2 tsp Salt and Pepper
1/2 tsp Liquid Stevia
1/2 tsp Freshly pressed Lemon Juice
2 tbsp Healthy Oil
1 small Mild Red Chilli to decorate
Method
- Cut the chicken filets into strips
- Heat the oil in a frying pan and fry the chicken filet strips until they are slightly browned
- Remove the filets from the pan and set aside
- Fry the the onions and garlic for a few minutes. Add the sliced red peppers and fry until they are slightly soft, then add the cumin, ginger, chilli powder. garam masala, curry powder and crumbled stock cube. Stir until the spices are combined with the oil
- Pour in the coconut milk, liquid stevia, lemon juice and salt and pepper.
- Cover a simmer for a few minutes.
- Try for taste and adjust if necessary, adding salt and pepper, lemon or extra liquid Stevia.
No Comments