Ingredients – Serves 4
600g diced Chicken (I used thigh meat, it’s full of flavour and economical)
2 tablespoons of red curry paste
2 cloves of garlic, finely minced
1 thumbsized piece of ginger, finely minced
1 teaspoon of sesame oil
2 tablespoons of rapeseed oil
1 red onion, finely sliced
2 large pak choy, roughly sliced
1 tablespoon of dark soy sauce
1 tablespoon of honey
400ml of coconut milk
A handful of salted peanuts, roughly chopped
In a bowl, combine the chicken with 1 tablespoon of red curry paste, half the garlic and ginger and the sesame oil.
Place a wok over a high heat with 1 tablespoon of rapeseed oil and then stir fry the chicken rapidly in two batches for about 2 minutes until just cooked. Remove to a plate and set aside.
Place the wok back on the heat with the rest of the rapeseed oil and stir fry the onions with the remaining curry paste, for 2 mins, then add in the remaining garlic and ginger with the sliced pak choy. Stir fry until just tender.
Add in the chicken, coconut milk, soy sauce, and honey and bring to the boil. Taste and adjust the flavours as you like them.
Serve on a bed of rice, topped with the chopped peanuts