Red Curry Thai – Chicken

For 4 persons – I make the whole recipe and have a little leftover

1.25 lbs chicken fillet

7 oz cherry tomatoes

1 or 2 fresh mangos or canned pineapple (approx .6 – 7 oz)

2 strings of lemongrass (I found lemongrass in a jar and use about a half teaspoon)

oil for the pan

1 tablespoon red curry paste (mild spicy – use less or more depending on how spicy you like your curry)

1 can (approx. 13 oz) coconut milk

1 tablespoon brown sugar

3 tablespoons of fish sauce

2 tablespoons of fresh lime juice

2 tablespoons cilantro leaves chopped 

basmati or jasmine rice – plain white rice is also ok

1) cut the chicken into 1 inch pieces (bite sized), squeeze lime for juice, wash the tomatoes, drain pineapple juice or cut mangoes, if using fresh lemongrass cut off upper and lower tips

2) heat the oil in wok or large frying pan, add the curry paste and roast it, about 3 minutes

add the coconut milk and bring to a full boil

add the lemongrass, sugar, fish sauce and lime juice

add chicken and mango (or pineapple) and bring to a gentle boil for about 5 minutes

3) add the tomatoes and coriander – the curry sauce is complete once the tomatoes start to split

4) place rice in a bowl and pour curry sauce over – Enjoy!

PS As ever take care in the kitchen (maintain appropriate health and safety standards) and for our younger readers – ask a parent/ adult for permission/assistance first!