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Thai Stir-fry Chicken Curry

Here chicken and potatoes are simmered in a wok filled with coconut milk, one of the essential ingredients of Thai cuisine. The end result is a superb flavoursome curry.
You can use boneless chicken thighs instead of breasts. Simply skin them, cut the flesh into chunks and cook in the coconut milk with the potatoes.

ingredients

serves 4
1 onion
15 ml (1 tbsp) groundnut oil
400 ml (14 fl oz) 1 2/3 cups coconut milk
30 ml (2 tbsp) red curry paste
30 ml (2 tbsp) Thai fish sauce (nam pla)
15 ml (1 tbsp) soft light brown sugar
225 g (8 oz) tiny new potatoes
450 g (1 lb) skinless chicken breasts, cut into chunks
15 ml (1 tbsp) lime juice
30 ml (2 tbsp) chopped fresh mint
15 ml (1 tbsp) chopped fresh basil
salt and ground black pepper
2 kaffir lime leaves, shredded and 1 - 2 fresh red chillies, seeded and finely shredded, to garnish

method

1. Cut the onion into wedges, using a sharp knife.

2. Heat a wok until hot, add the oil and swirl it around. Add the onion and stir-fry for 3 - 4 minutes.

3. Pour in the coconut milk, then bring to the boil, stirring. Stir in the curry paste, fish sauce and sugar.

4. Add the potatoes and seasoning, I cover and simmer gently for about 20 minutes.

5. Add the chicken chunks, cover and cook over a low heat for a further 10 - 15 minutes, until the chicken and potatoes are tender.

6. Stir in the lime juice, chopped mint and basil. Serve at once, sprinkled with the shredded kaffir lime leaves and red chillies.

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