Chicken curry with star anise, lemongrass and coriander.
1 tablespoon oil
2 onions, peeled and chopped
2 teaspoons of garlic paste (e.g. Schwartz Easy Garlic tube)
1 teaspoon of Bart Lemongrass
3-4 teaspoons of ginger paste
1/2 teaspoon crushed dried chilli
1/2 teaspoon dried cinnamon
1/2 teaspoon ground coriander
1 teaspoon medium curry powder
1 star anise
1 fresh red chilli, finely chopped
1 tin of half fat coconut milk (400 mL)
Couple of squirts of lime juice from a bottle
500g skinless chicken breasts cut into cubes
Fresh coriander (1/2 a 20g pack)
6 spring onions
2 tablespoons Thai fish sauce
Salt and pepper to season
Heat some oil in a wok.
Fry the chopped onion, garlic paste, lemongrass paste and the ginger paste over a high heat for 3-4 minutes.
Turn down the heat, add the crushed chilli, cinnamon, ground coriander, curry powder, star anise and the fresh chilli. Cook for 2-3 minutes until the spices are toasted and aromatic.
Pour in the coconut milk. Simmer for 15 minutes to reduce the liquid slightly.
Meanwhile, heat a splash of oil in a frying pan. Season the chicken and brown it in the oil in small batches. Don't cook it all the way through.
When the curry liquid has reduced a little, add the chicken and allow to simmer for 5-7 minutes until the chicken has cooked through.
Add the coriander, spring onions, lime juice and fish sauce and incorporate into the sauce.
Serve with rice or noodles.
If I happen to have mange tout, sugar snap peas, baby corn or whatever, then I'll chop these up and add to the curry also.