About this recipe:This is a superb Thai-style curry. It's perfect for warming you up during the cold winter months. Chicken is simmered with potatoes, bamboo shoots, water chestnuts, baby sweetcorn and mushrooms in a red coconut curry. Serve with freshly cooked white rice.
2 tablespoons sesame oil
900g boneless chicken pieces, cut into strips
2 tablespoons fresh lemon juice
2 tablespoons soy sauce
2 (400ml) tins coconut milk
4 tablespoons red curry paste
4 tablespoons flour
2 red peppers, chopped
2 shallots, chopped
1 red onion, chopped
2 cloves garlic, finely chopped
2 large potatoes, cubed
2 (225g) tins sliced bamboo shoots, drained
2 (225g) tins sliced water chestnuts, drained
1 (410g) tin baby sweetcorn, drained
200g fresh mushrooms, sliced
4 tablespoons chopped coriander
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Heat the sesame oil in a large frying pan over medium-high heat; add the chicken, lemon juice and soy sauce; cook and stir until the chicken is cooked through, 3 to 5 minutes.
Whisk together the coconut milk, curry paste and flour in a bowl until smooth; pour into the frying pan. Add the peppers, shallots, red onion, garlic, potatoes, bamboo shoots, water chestnuts and mushrooms; reduce heat to low, cover and simmer 45 minutes. Stir in coriander and remove from heat.