In a blender put the garlic, chilli, ginger, coriander, 1 tbsp paprika, cumin, lime juice and sugar and blend. You may want to add a little of the stock to make a paste. Pour half of this over your sliced chicken and leave in the fridge for about 30 mins – 1 hour.
Red Thai Chicken Curry
In a non-stick pan fry the chicken, cooking for about 5 minutes until it’s slightly brown. Remove the chicken from the pan and set to one side.
In the same pan, fry the onion for about 4 minutes until browned, then add the peppers and green beans for 3 minutes.
Add in the remainder of the stock, coconut milk, lime leaves, 1 tbsp paprika, and the marinated chicken and cook for approximately 15 minutes or until the chicken is cooked through.
Total cost £6.75, £1.69 per servingFigures are correct at the time of calculation. Prices are based on a generic, mid-price range supermarket, choosing their own value brand.Serve with noodles or rice!HerbsWe have a herb garden, started from cheap £1 pots bought from the supermarket. They are easy to keep and continue to grow, giving you an endless supply of herbs.Keffir lime leavesUsing keffir lime leaves is not totally necessary so don’t worry about scouring the shops looking for them (although you can pick them up on Amazon cheaply enough). However, there is no direct substitute.I would say that it’s worth trying our Red Thai curry once without the keffir lime leaves, fall in love with our recipe and realise you’ll want to make this curry all the time. At this point look to invest in some leaves as you’ll use them regularly.
Red Thai Chicken Curry Recipe - £1.69 per serving https://skintchef.co.uk/red-thai-chicken-curry-recipe/