1 tbsp vegetable oil
450g skinless Soanes chicken fillets or thighs, diced
1 large onion, sliced thinly
2 garlic cloves, crushed
60g mushrooms, sliced
1 red chilli, deseeded and sliced thinly
1 stalk fresh lemongrass, bashed with a rolling pin
2 tsp fresh ginger, grated
165ml coconut milk
1 chicken stock cube, dissolved in 150ml hot water or 150ml chicken stock
2 tbsp Thai red curry paste
1 tbsp fish sauce or light soy sauce
8 basil leaves to garnish
- Heat the oil in a wok or large frying pan and add the chicken, then cook over a medium-high heat for 4-5 minutes, stirring occasionally, until the chicken is sealed and browned. Add the onion, garlic and mushrooms and cook for a further 2 minutes.
- Add the chilli, lemongrass, ginger, coconut milk, chicken stock and red curry paste. Stir in the fish or soy sauce.
- Bring to the boil, then reduce the heat and simmer for 20-25 minutes, until the chicken is cooked through. Remove the lemongrass from the sauce.
- Serve, garnished with basil and accompanied by boiled or steamed rice.