Thai Red Curry Recipe | Thai Chicken Curry | Tesco Real Food

Ingredients

• 1 tbsp vegetable oil
• 1 onion, thinly sliced
• 2 garlic cloves, crushed
• 5cm piece ginger, grated
• 1 lemongrass stalk, bashed with a rolling pin
• 5 tbsp Thai red curry paste
• 1 red pepper, deseeded and diced
• 4 skinless chicken breasts, cut into chunks
• 125ml light coconut milk
• ½ chicken stock cube (to make 75ml stock)
• 150g pack sugarsnap peas
• ½ tbsp fish sauce
• 15g fresh coriander, roughly chopped
• steamed rice, to serve