Forget ordering a takeout and make this beautifully fragrant Thai red curry at home. Great served with sticky or plain jasmine rice. PREP TIME: 20 minCOOK TIME: 40 min SERVES: 6 Ingredients 4 chicken breasts, sliced 2 tbsp Life of Spice Rub Me Long Time 1 red chilli, deseeded 2 lemongrass stalks, peeled and chopped 20g fresh coriander 1 tbsp tomato purée 1 courgette, julienned 1 aubergine, cut into 1 inch dice 4 spring onions, sliced 1 red pepper, cut into 1 inch dice 100g green beans, cut in half 1 tbsp light soy sauce 1 tbsp fish sauce 1 tsp palm sugar 1 lime 2 400ml tins of coconut milk Rice Directions Cut and prepare the courgette, aubergine, spring onions, red pepper and green beans Combine the red chilli, coriander, Rub Me Long Time and lemongrass in a food processor/spice grinder and blitz Add the tomato puree to the spice mixture and cook in a dry pan over a medium heat for 1-2 minutes, stirring continuously Add the prepared vegetables, stir to coat, and cook for a further minute Add the soy sauce, fish sauce, palm sugar, a squeeze of lime juice and the 2 tins of coconut milk. Allow to simmer for 5 minutes Add the sliced chicken breast, and simmer for 30 minutes Serve with your choice of sticky or jasmine rice
Annie M
Author