2 tablespoons vegetable oil
1 pack of skinless chicken thighs
2 tablespoons garlic chilli paste
2 cloves garlic, minced
1 small onion, finely chopped
1-inch piece of ginger, thinly sliced
150g fine beans
1 aubergine, cut into bite size pieces
1 red pepper, cut into cubes sizes
1 can of coconut milk
2 tablespoons fish sauce
Optional: add baby corn, mangetout, or use any stir fry pack from any supermarket
Heat a wok or deep pan with oil.
Cut chicken thighs into cubes, season with salt and pepper. Set aside.
When the oil is hot, lightly fry the onions until transparent. Add the garlic and ginger and fry until aromatic.
Add the Garlic Chilli Paste and cook for about 1 minute.
Add the chicken pieces and mix until fully coated with the garlic chilli paste and cook until chicken is opaque or cooked.
Add the vegetables and mix thoroughly.
Add the coconut milk and fish sauce. Cook for about 30-40 minutes or until coconut milk has reduced by half.
Serve with rice.
This is a delicious dish that combines tender chicken pieces with a rich and fragrant coconut milk sauce. The sauce is flavoured with RoniB’s Kitchen garlic chilli paste, which adds a garlicky goodness and a fiery kick from the scotch bonnets. The garlic chilli paste is made with natural ingredients and has a smooth texture that blends well with the sauce.
Chicken Curry Thai Style