Tender chicken in a coconut milk gravy, adorned with spices. In a thick bottomed kadai heat oil. To this add ginger,cloves garlic, green chillies and onion. Sieve well till light brown and add to this ...
Stir well to coat the chicken and onions in the paste. Fry for 1–2 minutes, or until fragrant. Add the potato, chillies, stock, coconut milk ... spoon the Thai massaman curry into bowls and ...
Cut the chicken breasts in half ... add the ginger with the remaining Thai curry paste and fry for a minute. Sprinkle in the flour and blend in the coconut milk with the fish sauce and sugar ...
Thai chicken curry recipe Ingredients Six skinless and ... One tbsp plain flour Two 400g tins full-fat coconut milk One tbsp Thai fish sauce One tbsp light muscovado sugar One lemongrass stalk ...
The sauce makes enough for two meals. You can keep in the fridge for up to two days or freeze for later. Serve with jasmine rice and a bowl of tender, young steamed green beans.