10 minute Thai curry

Preparation

Dice the chicken breasts. Dice the onions. Finely slice and dice the fresh ginger. Finely slice and dice the garlic cloves. Finely slice the red chillis. Finely chop the fresh coriander. Squeezed the limes.

Method

1. 1 In a large based frying pan or a wok, sauté the onion for a few minutes until a little coloured. Do this on a high heat so it colours fast yet still retains some texture.
2. 2 Now add the chilli, garlic and ginger, keep stirring this to prevent anything from catching. After 30 seconds, add the turmeric and garam masala
3. 3 Now add the coconut milk, and the diced chicken. Stir this and allow to come up to a simmer, try not to let this boil
4. 4 Once simmered, add the mango chutney, ketchup and soy sauce. Allow this to simmer for 3-4 minutes to gently poach the chicken. This does not take long as it carries a lot of residual heat.
5. 5 Just before serving, chop the coriander last minute and add this in to the pan, squeeze in the juice of a lime, stir and serve with brown rice