Serves 4
Preparation time 5 minutes
Cooking time 20–25 minutes
3 tablespoons olive oil
1 onion, finely chopped
4 tablespoons medium curry paste
8 boneless, skinless chicken thighs, cut into thin strips
400 g (13 oz) can chopped tomatoes
250 g (8 oz) broccoli, broken into small forets, stalks peeled and sliced
100 ml (3½ fl oz) coconut milk
salt and pepper
Heat the oil in a deep nonstick saucepan over a medium heat. Add the onion and cook for 3 minutes until soft and translucent. Add the curry paste and cook, stirring, for 1 minute until fragrant.
Add the chicken, tomatoes, broccoli and coconut milk to the pan. Bring to the boil, then reduce the heat, cover and simmer gently over a low heat for 15–20 minutes until the chicken is cooked through.
Remove from the heat, season well with salt and pepper and serve immediately.
For seafood patties with curry sauce, follow the first stage of the recipe above, then add the tomatoes, 200 g (7 oz) young spinach leaves and the coconut milk (omitting the chicken and broccoli), and cook as directed. Meanwhile, put 375 g (12 oz) roughly chopped white fish fillets and 175 g (6 oz) frozen cooked peeled and deveined prawns, thawed and roughly chopped, in a food processor and process until well combined. Alternatively, finely chop and mix together by hand. Transfer to a bowl and add 4 finely chopped spring onions, 2 tablespoons chopped fresh coriander leaves, 50 g (2 oz) fresh white breadcrumbs, a squeeze of lemon juice and 1 beaten egg. Season with salt and pepper. Mix well, then form into 16 patties. Roll in 25 g (1 oz) fresh white breadcrumbs to coat. Heat a shallow depth of vegetable oil in a large frying pan over a medium heat. Add the patties, cooking in batches, and pan-fry for 5 minutes on each side or until crisp and golden brown an dooked through. Serve hot with the curry sauce.