CHICKEN LICKIN

 Hello ladies and gents this is the Viking telling you that today we are talking about

Thai chicken curry

The raw beansprouts add great texture to this dish and the fresh chilli adds a fiery heat. If you like it extra hot, serve with a spicy Thai chilli sauce

Ingredients

• 1 tbsp vegetable oil
• 400ml can coconut milk
• 1 tbsp Thai red curry paste (I like the ones that come in plastic tubs - Mae Ploy is a good brand)
• 2 garlic cloves , grated
• thumb-sized piece ginger , grated
• 6 fresh or dried lime leaves
• 2 lemongrass stalks, bashed
• 1 chicken stock cube
• 1 tsp palm sugar
• 1 sweet potato , peeled and cut into chunks
• 1 tsp Thai fish sauce
• handful coriander leaves
• handful beansprouts
• 2 long red chillies , sliced
• 2 dried rice noodles nests (100g)
• 2 chicken breasts , cut into bite-sized pieces

Method

STEP 1

1 In a large, heavy-based pan , heat the vegetable oil with 1 tbsp of the coconut milk. When it’s hot and starting to splatter, add the red curry paste. Stir and cook gently over a medium-low heat for 1-2 mins – it should start to change colour. Add the garlic, ginger, lime leaves and lemongrass, and turn up the heat a little. Stir and smell it – it will start to change from the smell of raw garlic and spices to roasted ones. As it turns dark red, add the stock cube and the palm sugar – it will melt and become even darker and richer. Add the sweet potato and the fish sauce, then stir until coated in the paste. Add the coconut milk and 200ml water . Stir, bring to the boil , then turn down to a simmer and cook for 12 mins.

STEP 2

Meanwhile, mix the coriander, beansprouts and chilli. Cook and drain the noodles following pack instructions, then tip into in a large serving bowl. Taste the curry and season with some more fish sauce or sweeten with a little sugar if necessary. Turn up the heat and bring to the boil, then tip the chicken into the sauce. Return to the boil and simmer for 5-7 mins.

STEP 3

Remove the lemongrass, then spoon the chicken over the noodles and sprinkle with the coriander, chilli and beansprout s to serve.

And as always have a chilled day from the Viking