Thai Chicken Massaman Curry

A great way to use up any cooked chicken from the Sunday roast for the most flavorsome Thai curry. I love this and hubby always cleans his bowl so i think he's a fan too! I usually toast some naan along with it to mop up the yummy sauce too.

Thai chicken curry

You will need:

- 1 large saucepan - Rice cooker or another saucepan

Ingredients: (makes a hearty dinner for 2 people)

- Rice ( I tend to use sticky Thai but use what you prefer)

- Leftover cooked roast chicken (approx 300g) (or 4 chicken thighs cooked)

- 2 tbsp of fish sauce

- 1 tbsp dried lemongrass (feel free to use fresh if you like)

- 2 garlic cloves, grated

- Large thumb-sized knob of ginger, grated (or 1 tbsp of dried ginger)

- 50g of massaman curry paste (or yellow curry paste) - I use the blue dragon 50g paste pots

- 1 large sweet potato, chopped

- 1 large carrot, roughly chopped

- 2 spring onions, thinly sliced

- 1 x 400ml can of coconut milk

- 250ml of chicken stock

- 2 bay leaves

Method:

- In a bowl mix together the chicken, fish sauce, lemongrass, garlic, ginger, and curry paste

- Cover and pop this in the fridge (overnight if you have the time but who does? - 10 mins is fine too!)

- Cook your rice

- Whilst your rice is cooking, in your saucepan, add the stock, bay leaves, and all the veg

- Bring to the boil and simmer for 10 mins to soften the veg

- Add the coconut milk and the chicken mix

- Bring to the boil again and then simmer for 10 mins

- Serve with rice and naan or whatever additions you fancy.

TIP: I usually add (a ton of...) torn coriander and sprinkle some chopped almonds on top and voila it looks the business.

#chicken #lunch #summer #recipe #easyrecipes #bbq #salad