Ingredients (serves 6)
- 4 large or 6 regular chicken breasts.
- 2 tins coconut milk
- 1 jar of red dragon thai curry paste
- 2 cloves of garlic
- 2 onions
- 2/3 peppers – any colour
- 1 tub of mushrooms
Method
- Roughly chop all of the vegetables. Chop or crush the garlic. Cut the chicken into bite size pieces.
- heat a tiny amount of oil in a large pan. Add the coconut milk and stir until all the lumps are gone.
- Once the milk is smooth add in the curry paste and stir.
- Throw in all the vegetables and raw chicken and stir to cover in the sauce.
- Sprinkle a generous amount of pepper into the sauce and allow to simmer for 30 minutes.
- Meanwhile, cook up some rive or noodles.
- Serve and enjoy.
A little note from lovefoodbaby
This is by far my favourite recipe. It was handed down to me by my boyfriends mother who was given it from an actual Indie Spice chef!! It’s unbelievably easy to make and absolutely perfect for cooking in batches and freezing or making a big pot for a dinner party. It tastes a lot more complex than it actually is, you’ll have everyone thinking your a top class cook!!
Let me know if you decide to try out this recipe! Leave a comment, find me on Facebook and add me on instagram – @lovefoodbaby.
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