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A speedy and unapologetically unauthentic version of a Thai chicken curry, adapted especially for the CleverChef from Donal’s book ‘Meals in Minutes’.
Serve with fluffy white rice for a complete meal, or even add some sweet potato to the mix after the chicken is browned off.
4cm fresh ginger, peeled and roughly chopped
2 limes, zest and juice
3 garlic cloves, trimmed and peeled
1 red chilli, deseeded
3 lemongrass sticks, trimmed
Large handful of coriander, stalks roughly chopped and leaves reserved
1 tbsp olive or cooking oil
8 skinless chicken thigh fillets, thickly sliced
1 x 400g can reduced coconut milk
2 tbsp fish sauce
Sliced spring onions to garnish
Sea salt and black pepper (to taste)
Suitable for: CleverChef Multi Cooker
To make the paste, use a blender to blitz the ginger, lime zest, garlic, red chilli, lemongrass and coriander stalks until finely chopped. Set this aside for now.
Select the SAUTE function, then add the oil and allow to heat. Season the chicken pieces with salt and pepper, then add them to the inner pot. Stir regularly for ~5 minutes to brown on all sides. Remove any excess water.
Add the curry paste and continue to stir for a further ~2 minutes. Give the can of coconut milk a shake before opening, then add this along with the fish sauce, then cancel the SAUTE function.
Select the DIY function, adjusting the time to 15 minutes and the temperature to 140. Close the lid and leave the stew to cook.
When the program has finished the CleverChef will automatically switch to KEEP WARM until you are ready to serve.
Spoon over fluffy white rice for a complete meal, or even try adding in chunks of sweet potato in after the chicken has been browned.