This Thai chicken curry is one of my favourites to create as it is so easy to prepare and really doesn’t take long. The ingredients are quite simple too so I don’t find myself having to make a dash to the supermarket because I haven’t got them in already.
Most us enjoy the convenience of a sauce in a jar to pour over the meat or veg and make into a curry but when we have a little more time it is nice to create a curry from scratch.
The flavours are more prominent and there is something really satisfying about having created it yourself.
This recipe is really easy to do and you will probably find you already have most, if not all of the ingredients required.
It makes for a warming dinner and also freezes well so you could make a batch and freeze in portion sizes to use throughout the week for a satisfying, convenient and tasty meal.
I have used chicken but you can use whatever meat you choose or indeed vegetables, just be sure to swap the chicken stock to that of the ingredient you are preparing eg. if vegetables, use vegetable stock instead and adjust the cooking times eg less for vegetables.
If you are not a fan of tomatoes you don’t have to add these to the dish, however the tomato puree works well to take the edge off the creaminess and give it some depth.
As it is a creamy curry it would pair well with a chilled Australian Chardonnay.
To cook you will need a large pan, preferably with a lid.
Serve the curry with boiled rice, noodles or vegetables and enjoy!