RED THAI CHICKEN CURRY - Serves 6

Ingredients 

4 Chicken Breasts (approx 560g Chicken), 1 Large Onion, 2 Tablespoons of Thai Curry Paste, 1/2 x 400mil Tin of Coconut Milk, 400mil of Boiling water mixed with 1.5 teaspoons of Bouillon Stock Powder, 50g Creamed Coconut, 1 Teaspoon of Sugar, 4 Curry Leaves, 350g of Baby Corn, 2 Thinly sliced Peppers, 25g of Coriander, 1 Mango, Olive Oil

• Start by thinly slicing the chicken, vegetables, mango and chopping the coriander
• Add the sliced onion to a large saucepan and cook with a little oil till soft
• Once the onions have softened add the curry paste into them and cook for a minute stirring continuously
• Pour in one and a half tins of coconut milk, stock, creamed coconut and sugar into the onion mixture and bring to the boil 
• As soon as the curry start to boil reduce the heat to a very slow simmer and add the curry leaves
• Allow the flavours to infuse for 5 minutes while you wash and start cooking the rice
• Once the rice is cooking taste the curry, this the point where you can add more paste if it is not quite hot enough or add more coconut milk if it is to hot or you would prefer a thinner curry  
• Once you have got the correct spiciness, add the chicken and peppers to the curry, allow to simmer for 8-10 minutes till the chicken has just cooked through and the vegetables are soft, stir every couple of minutes
• When the chicken has just cooked through, add the baby corn and half the coriander and simmer for 2 more minutes 
• Pop the curry in a serving bowl and garnish with the remaining coriander leaves
• Lay the mango on top of the coriander and serve with the rice

Cooking notes

I start with two tablespoons of Red Blue Elephant Curry Paste then add more if I need it.  You want the curry slightly spicier than you would imagine as the rice will reduce the flavor slightly.

Adapting

This is a great dish to adapt, you can replace the chicken with beef or prawns and the veg with anything you have in the cupboard.  You will just need to adjust cooking times accordingly.

If you want a quick meal with less chopping then pull the meat of a cooked chicken (rotisserie chickens work brilliantly)  add it to the curry and allow to simmer for ten minutes, then replace the vegetables with a bag of spinach, add the spinach to the curry with the coriander allow it to wilt and serve.