Allergy free Thai coconut chicken curry recipe

Ingredients

• 1 tbsp olive oil
• 1 double breast chicken, cooked and shredded
• 1 onion, sliced
• 2 garlic cloves, finely chopped
• 1 tsp ground turmeric
• 2 tbsps red curry paste
• 1 lemongrass stem, trimmed, bruised, thinly sliced
• 1 small red chilli, deseeded, thinly sliced or ½ tsp chilli powder
• 400ml can coconut milk
• 15 fresh curry leaves
• ½ broccoli, chopped into florets
• ½ red capsicum, chopped
• 1 cup coriander leaves
• ½ lime, juiced

Method

• Heat the oil in a wok or large frying pan over a medium-high heat.
• Add the onion and garlic.
• Cook, stirring often, for 3 minutes.
• Add the turmeric, red curry paste, lemongrass and chilli.
• Stir through the shredded chicken until coated.
• Once aromatic add the coconut milk and curry leaves and stir to combine.
• Bring the curry to the boil then reduce the heat to low.
• Stir through the broccoli and capsicum.
• Cover and simmer for 12-15 minutes.
• Stir in the coriander and 1 tablespoon of lime juice.

Note

• The chicken is best either poached or barbequed.