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Turmeric Coconut Curry

This is, hands down, the easiest and one of the tastiest curries I have ever made.

SERVES 5/6

SUPER EASY

READY IN A FLASH





I N G R E D I E N T S

1 Onion

Thumb sized piece of ginger

2 garlic cloves

1tsp turmeric

400g diced chicken breast

1tsp coriander (ground)

1 yellow pepper

½ lime juice

1 tin coconut milk

1tsp fish sauce

1/2tbs palm sugar

1 tin bamboo shoots

8 thai basil leaves

1-2tsp gochujang paste or chilli paste

Handful of spinach

1 spring onion (sliced)





M E T H O D

- Heat a pan over a medium heat with a little oil (I used olive)

- Dice the onion, then add to the pan and gently fry until softened

- Grate or finely chop the ginger and garlic, and add to the pan.

- Push the onion mix to the far side of the pan, then add a little more oil and fry the chicken, until browned.

- Chop the pepper into chunks and add to the pan with the spices

- Squeeze in the lime juice (I like to add the squeezed lime to the pan so infuse a little more)

- Pour in the coconut milk and stir, then add the fish sauce and palm sugar

- Drain the bamboo shoots and add, along with the basil leaves. Then simmer for 10 minutes.

- Stir in as much chilli paste as you like (I use 2tsp)

- Rinse the spinach and add to the curry for a couple of minutes, to wilt.

- Serve with noodles or rice and sprinkle with fresh spring onion.



#curry #coconutcurry #turmeric #coconut

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