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Red Thai chicken curry with jasmine rice

Preparation time

less than 30 mins

Cooking time

10 to 30 mins

Serves

Serves 1

Recommended by

2 people

By Ross Burden

From Ready Steady Cook

Ingredients

For the Thai red curry paste

1 tbsp water
½ tsp lemongrass inner white finely chopped
¼ onion finely sliced
3 garlic cloves
½ tsp cumin seeds
½ tsp ground ginger
½ tsp chilli flakes
½ tsp coriander seeds

For the chicken curry

2 tbsp olive oil
75g/2¾oz chicken cut into bite-sized pieces
salt and freshly ground black pepper
150ml/5fl oz soya milk
25g/1oz sesame paste

For the jasmine rice

100g/3½oz cooked seasoned jasmine rice

To serve

coriander leaf
½ lime

Method

To make the paste, place all of the Thai red curry paste ingredients into a mini hand blender. Blend to a smooth paste.
To make the curry, heat half the oil in a frying pan and fry the chicken and season with salt and freshly ground black pepper.
Drain the juice off the chicken and set aside.
Heat the rest of the oil in a clean frying pan and fry the curry paste for two minutes.
Add the soya milk and sesame paste and bring to simmer.
Add the chicken and heat through for three minutes.
To serve, oil a small bowl and fill tight with the cooked jasmine rice, turn out in the corner of a large warm plate.
Spoon the curry to the side of the rice and garnish with the lime and coriander leaf.