Alva's Simple Thai Chicken Curry


Alva’s Simple Thai Chicken Curry (Simple and Quick – 10 minute preparation!)

1 tablespoon of coconut oil

3 free-range chicken breasts cut into small pieces

1 tablespoon of red or green Thai curry paste

1 large hunk of fresh ginger chopped finely

1 onion chopped finely

2 cloves of garlic chopped/crushed well

½ teaspoon of turmeric

1 tin of full fat coconut milk (add a little water if you need more liquid)

Dash of fish sauce

Two handfuls of green beans, washed and top & tailed

1 bell pepper, washed and sliced into think strips


Lime wedge

Serves 3-4 people

Sauté chopped onion in coconut oil for 3-4 minutes on a medium heat. Add garlic, ginger, curry paste, turmeric and chicken and stir for a further 5 minutes on a medium heat. Add the coconut milk and fish sauce and leave on a low simmer for about 20-25 minutes. Five minutes before serving throw in the vegetables. Serve immediately or even nicer is to leave the flavours develop over a few hours or overnight. Garnish with chopped coriander, and a lime wedge and serve with a big bowl of greens.