I’m not a huge fan of Thai food in general, but I bloody love a good red curry. I also love being able to make something tasty in under 20 minutes and not have to faff about, and that’s where the cheating comes in…
This is made with shop-bought curry paste. From a jar. GASP!
So, to make enough for two, you need:
- A jar of red curry paste (I like Waitrose’s own-brand one best)
- One or two red chillies
- Two cloves of garlic
- Just under an inch of ginger
- Three spring onions
- A can of coconut milk
- 400ml chicken stock
- Teaspoon of fish sauce
- Two chicken breasts
- A handful of green beans, the same of baby corn, and again of broccoli (you can use frozen veg too). Really, you can add any veg you like. I’m not the boss of you.
Peel the garlic and ginger and finely chop both. Cut the spring onion and the chilli into thin rounds and very gently fry it all in some vegetable oil in a deep pan.
Add two or three tablespoons of the curry paste and let that fry for a minute or two.
Pour in the can of coconut milk, add the chicken stock and your fish sauce, and after a good stir let it come to a gentle boil.
Chop your chicken and veg into manageable chunks and once the pot is bubbling tip it all in and let it simmer for around ten minutes until the chicken is cooked through.
Serve it with sticky rice, a scattering of fresh chilli, and something rubbish on Netflix.
sarahduggers 
What?!