Ingredients
1 tsp peanut oil
1 tbsp Thai curry paste
red or green
1 clove large garlic
minced
2 tsp freshly grated ginger
500g skinless chicken breast
finely sliced
1 red capsicum
finely sliced
1 cup light coconut milk
(250ml)
2 cups chicken stock
(500ml)
½ cup water
(125ml)
2 tsp brown sugar
palm sugar would be great if you have it
2 tsp fish sauce
130g baby corn
sliced
3-4 spring onions
finely sliced
4 cups wombok (Chinese cabbage)
finely shredded
coriander
to garnish
1 or 2 limes
to squeeze (optional)
Equipment
- 1 frying pan
Instructions
- Place oil, curry paste, minced garlic and grated ginger into a frying pan and turn the heat to low. Once the mixture begins to sizzle, simmer for a minute or so before adding the chicken breast.
- Turn up the heat to medium and brown the chicken for 2-3 minutes before adding the capsicum.
- Stir through and add coconut milk, stock, water, sugar, fish sauce, baby corn and half the spring onions.
- Bring to a slow simmer for 5 minutes or so until chicken is cooked through.
- Divide the wombok among 4 bowls, top with chicken curry, the remaining spring onions and a sprinkling of coriander.
Notes
Tip
I love a little lime spritzed over just about anything, so if you’re like me serve some lime wedges on the side.
Tip
Green curry paste is hotter than red. I find that I can use about a tablespoon of curry paste and the kids will eat it happily. If I go over a tablespoon, it gets a little hot for them. But if you have chilli lovers in your family, feel free to use more curry paste.
