Thai currys are so delicate and fragrant but full of flavour. I love to have them with lots of fresh lime squeezed in and fresh, hot, red chillis sliced on top. Once you make this it won’t be the only time I promise. My lovely Neil said this was better than the restaurant and asked when I was making it again which I loved. I served it with some beautiful coconut rice and a rake of coriander and it was fabulous if I do say so myself! If you’ve got time to experiment during lockdown 2 guys, give it a go.

Serves 4

Ingredients

2 tablespoon olive oil

1 medium onion – diced

5 tablespoons red thai curry paste

400g tin of coconut milk ( you can use light if you prefer)

150g chopped baby corn

4 chicken breasts

Thumb sized piece of ginger – grated

Good shake of salt

1 dessert spoon brown sugar

1 tablespoon fish sauce

100g tenderstem broccoli

Juice of half a lime

Coriander and red chilli to garnish

Method

Heat your tablespoon olive oil in a pan, add your diced onions, soften and set aside.

Meanwhile, add your brocolli to a pan of boiling water and boil for 5 minutes or so to speed up your cooking time. Set aside.

Now add another tablespoon olive oil to your pan and pan fry your diced chicken along with your ginger and thai red curry paste.

Return your onions to the pan along with your drained broccoli, baby corn, coconut milk, salt, fish sauce, salt, pepper, squeezed lime and brown sugar.

Stir to combine and allow to simmer until the chicken and vegetables are fully cooked through ( approximately 20 minutes or so).

Serve with some steaming coconut rice, sliced red chilli and rakes of coriander.