Thai Red Curry, by Frankie Chapman

This is my mums recipe. She is not what we would call a ‘natural’ when it comes to cooking – She has managed to cook a turkey curry for 4hours because – well we don’t actually know why, put alcohol in the lasagne as well as copious amounts in herself when trying to make a dinner for my grandparents (rather over-bearing people) and then many years later when I took my now husband to see her for one of the first times – she made a Green Thai Chicken Curry, which after one mouthful it became very apparent that this was way too hot – I ended up having to run it under cold water to just try and dilute the taste. Luckily my husband had already tried my cooking so knew it wasn’t hereditary 🙂 However despite that, this recipe is actually very yummy – if you don’t happen to use to much curry paste.

6 skinless and boneless chicken breasts 3 tbsp Thai red curry paste 3 tbsp Sesame oil ( but Sunflower oil is ok too) 2 red onions, sliced ( but you can use any) 4cm/1½in knob of fresh root ginger, peeled and finely grated ( or powder!) 1 tbsp plain flour 2 x 400g tins full-fat coconut milk 1 tbsp Thai fish sauce ( light Soy sauce is pretty much the same) 1 tbsp light muscovado sugar 1 lemon grass stalk, bashed 4 Kaffir lime leaves ( or some generous squirts of bottled lime juice) 250g/9oz sugar snap peas, cut in half lengthways ½ lime, zest and juice
It’s a pretty good “one pot recipe” once you have diced and browned the chicken. Set your oven to 170/180 deg…..Blend all your other ingredients slowly so they are really mixed, all in one bowl / pan / creuset whatever. When its all really smooth, immerse the browned chicken into it and put in the oven for say an hour or a little longer at around 170/180 deg. To give it veg bulk, you have the peas but you could add small florets of cauli too.