1tbsp sunflower oil
3 boneless, skinless chicken breasts, cut into thin slices
1 large red pepper, deseeded and cut into thin strips
1 large yellow pepper, deseeded and cut into thin strips
400ml can of half-fat coconut milk
250ml cold water, plus 2 tbsp
2 heaped tbsp Thai green or red curry paste
6 dried or fresh kaffir lime leaves
4tsp nam pla (Thai fish sauce)
1tsp caster sugar
150g mangetout peas, trimmed
2tbsp cornflour small handful of fresh coriander, roughly tornSmall handful of fresh basil leaves, roughly torn
Serve this curry with jasmine rice or basmati rice. Aim to cook no more than 50g per person, so 200g in all. Press the freshly boiled rice into a 200ml metal pudding basin mould that you?ve oiled lightly and lined with cling film, then turn out into the bowls before adding the hot curry. You only need 1 basin or mould as you can reuse it for all the servingsHeat the oil in a large non-stick saucepan, frying pan or wok.
Stir-fry the chicken and peppers for 1 minute. Pour over the coconut milk and add the 250ml of water, curry paste, lime leaves, fish sauce and caster sugar. Bring to a gentle simmer and cook for 5 minutes, stirring regularly.Add the mangetout and return to a simmer. Mix the cornflour with the remaining 2 tablespoons of cold water and stir into the pan. Cook for another 2?3 minutes until the vegetables are tender and the spiced coconut milk has thickened, stirring frequently.
Serve the curry in deep bowls, scattered with fresh coriander or basil if using (and don’t eat the lime leaves!)
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