I really love this recipe – adapted from Gordon Ramseys recipe, this is a favorite in my house. It freezes well so make a double batch and freeze some for another day when you need nourishment but are too tired to cook.
- 5 garlic cloves, peeled
- 1-2 tbsp dried chili flakes (I use red pepper flakes without seeds from the Turkish shop)
- 2 lemongrass, stalks trimmed, outer leaves removed and sliced
- 5 cm piece fresh gingerroot, peeled and chopped
- 4 shallots, peeled and chopped
- 1 teaspoon ground turmeric
- 2 tablespoons oil
- 800 g chicken breast (about 4), cut into bite sized pieces
- 1 tablespoon oil
- 2 onions, peeled and thinly sliced
- 4 kaffir lime leaves
- 1 cinnamon stick
- 3 star anise
- 400 ml light coconut milk
- 3-400 ml chicken stock
- 2 tablespoons fish sauce
- 200 g green beans, trimmed and blanched
- 1 handful of coriander leaves, roughly torn
- To make the curry paste, put the garlic, chilies, lemon grass, ginger, shallots and oil in a food processor to form a paste. (Or you can use a pestle and mortar).
- Next, heat the oil in a large heavy-based pan. Tip in the curry paste with 1 tsp ground turmeric and stir over a low heat for about 15 minutes until golden brown and completely soft, stirring to make sure the paste does not burn.
- Add the onions and cook, stirring for 5 minutes.
- Season the chicken pieces with salt and pepper and add to the pan, stirring to coat in the paste. Add the lime leaves, cinnamon stick, star anise, coconut milk, stock and fish sauce and bring to the boil. Reduce the heat to a simmer and cook gently for about 15-20 minutes until the chicken is tender.
- Skim off any excess oil from the surface of the curry. Add the blanched beans and cover for another few minutes until the beans are tender. To serve, scatter the coriander leaves over the curry and serve with rice.
For a delicious vegetarian curry simply omit the chicken and add roasted pumpkin, sweet potatoes and/or courgettes and asparagus.
Per Portion Calories 635/558g Carbs 13g/8% Protein 71g/45% Fats 33g/47%