This delicious Thai inspired chicken curry can be on the table in less than 30 minutes! How's that for a quick and easy midweek dinner? It's a healthy meal with lots of green vegetables, full of flavour and ideal for curry lovers.
Roughly chop and put all the ingredients for the paste into the food processor.
Heat a little oil in a wok and add the paste. Cook for a couple of minutes, stirring, then add the chicken.
When the chicken has turned white on all sides, add the lemongrass paste, kaffir lime leaves, coconut milk and chicken stock. Bring to the boil and then lower the heat and simmer gently.
Simmer for 7 minutes. Add the vegetables and continue to simmer for another 3 minutes.
Serve with rice.
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Notes
Nutritional information is approximate and a guideline only.