Thai chicken cakes with sweet chilli sauce
A light and healthy supper that's a great variation on the chicken theme. Works well as a starter or a main – just serve with sweet chilli sauce.
Thai red curry
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1tbsp vegetable oil
- 1tbsp ginger& garlic paste
- red curry paste
- 800ml coconut milk
- 8 skinless, boneless chickenthighs, cut into large chunks
- 4 lime leaves(ideally fresh)
- 2tbsp fish sauce
- 1tsp brown sugar
- Thai basil
- basilor coriander, plus extra to serve
- 1 red chillisliced diagonally
- thumb-sized piece gingercut into matchsticks
- cooked jasmine riceto serve
Nutrition: Per serving
- kcal557
- fat45g
- saturates32g
- carbs9g
- sugars5glow
- fibre2g
- protein27g
- salt2.38g
Method
step 1
Heat 1 tbsp vegetable oil in a large saucepan over a medium heat and fry 1 tbsp ginger and 1 tbsp garlic paste for 2 mins. Add 5-6 tbsp red curry paste, sizzle for a few secs, then pour in 800ml coconut milk.
step 2
Bring to the boil, reduce to a simmer, stir a little and wait for the oil to rise to the surface.
step 3
Add 8 skinless, boneless chicken thighs, cut into chunks, and lime leaves, and simmer for 12 mins or until the chicken is cooked through.
step 4
Add 1 tbsp of the fish sauce and a pinch of brown sugar, then taste – if you like it a little saltier, add more fish sauce; if you like it sweeter, add a little more sugar.
step 5
Bring to the boil, take off the heat and add ½ small pack Thai basil.
step 6
Spoon the curry into four bowls and top with 1 red chilli, a thumb-sized piece of ginger and a few extra basil leaves. Serve with jasmine rice.
