Spicy Thai Chicken Curry

"A really tangy, pick-you-up and high speed meal."
 
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Ready In:
25mins
Ingredients:
13
Serves:
4
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ingredients

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directions

  • Heat half of the oil in a large wok and stir fry the chicken for 3-4 mins until it has browned and then remove it to a plate.
  • Add the remaining oil and fry the eggplant for 3 minutes until golden. Return the chicken to the wok, add the curry paste and cook for a couple of minutes.
  • Pour the coconut milk into the wok and add the vegetables, bamboo shoots, fish sauce and lime juice.
  • Gently heat for 3-4 mins, to cook the vegetables, then serve in the pan, garnished with the cilantro, peanuts and scallions.

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RECIPE SUBMITTED BY

I live in Manchester, UK with my fiance and young son. I work at the local hospital in pediatrics and love my job. I also love cooking!! I have a sweet tooth but try and make healthy family meals, I'm not against some lovely treats now and then though :)
 
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