Thai Red Chicken Curry with sticky rice!

A tasty curry which is quick and easy and really nice with Thai sticky rice.
This recipe will serve 2, it takes about 25 minutes to make and will cost £2.00 each.

Ingredients

1 tbsp oil
2 chicken breasts - skinned and cut into chunks
3 tbsp red curry paste 
180ml coconut milk
2 tsp dried Thai herbs - kaffir lime leaves, lemongrass and sweet basil leaves
150g sticky rice

How to make

Heat the oil in a frying pan.

Add the red curry paste and 1 tbsp of the coconut milk and mix together for about 3 minutes.

Add the chicken and stir in to coat the meat with the paste.

Stir in the rest of the coconut milk and simmer until the chicken is cooked, about 10 minutes - the sauce shouldn't be too thick.

Meanwhile cook the rice according to the instructions on the pack - you'll need to simmer it for about 15 minutes on the hob.

Add the herbs and continue to simmer for about 4 more minutes.

If you have any coriander and/or red chillies (finely sliced) you can add these to finish off the dish.