Photograph courtesy of RichardArmitageNet.com
Easy peasy and a bit of a cheat because it uses a shop-bought curry paste but if you buy a good quality one it tastes amazing. Make sure your herbs, garlic and shallots are chopped up really fine and you’ll have a beautiful silky smooth sauce. I tend to use reduced fat coconut milk and it still works.
IMPORTANT: Add the paste to cold oil – DO NOT add it to hot oil unless you want it splattered all over your kitchen – I speak from experience!
Thai Chicken Curry (Antony Worrall Thompson recipe)
50 g/2 oz bunch fresh coriander
5 shallots, chopped
2 garlic cloves, chopped
2 tbsp sunflower oil
2 tbsp Thai green curry paste
2 x 400g / 14 oz cans coconut milk
250 ml / 8 fl oz fresh chicken stock (from a carton is fine)
12 skinless, boneless chicken thighs, cut into bite-sized pieces
2 tbsp Thai fish sauce (nam pla) or light soy sauce
grated rind and juice of 1 lime
1 tbsp caster sugar
good handful fresh basil leaves, roughly torn
salt and freshly ground black pepper
Thai fragrant rice (approx. 50 g / 2 oz per person) and lime wedges, to serve
1) Remove a good handful of the coriander leaves from the stalks – about a quarter – and reserve. Roughly chop the remainder, including the stalks, and place in a mini-blender with the shallots and garlic. Whizz to a paste.
2) Heat a wok or heavy-based frying pan. Add the oil and stir-fry the curry paste for 1 minute over a high heat. Add 150 ml / 1/4 pint of the coconut milk and the coriander paste, stirring well to combine. Cook for 2 minutes, then add the chicken stock and boil for 8-10 minutes until the natural oils start to appear on the surface, stirring occasionally. Season generously.
3) Stir in the chicken, reduce the heat and simmer for 15 minutes until the chicken is completely tender and the sauce has reduced considerably with the oils clearly visible on the surface.
4) Add the remaining coconut milk, the fish sauce or soy sauce, lime rind and juice and sugar, bring to a simmer and cook for another 5 minutes. Add the reserved coriander leaves and the basil and cook for another minute or two. Serve hot with bowls of the rice and lime wedges.
This recipe was submitted by @kathrynruthd/ kathrynruthd whose favorite Richard Armitage character would be Lucas. Something tells me he’d be able to cook this for her too, or least be able to chop the herbs.