Poultry Recipes - Chicken and Tofu Curry Recipe

Ingredients

• 30ml/2 tbsp groundnut (peanut) or soy oil

• 2 garlic cloves, crushed

• 2 onions, chopped

• 2.5cm/1 in piece fresh root ginger, finely chopped

• 4 skinless chicken fillets, cut into bite size pieces

• 15-30ml/1-2 tbsp Thai green or red curry paste

• 45ml/3 tbsp soy sauce

• 150g/5oz marinated deep-fried tofu

• grated rind and juice of 1 lime

• 120ml/1/2 cup chicken stock

• pinch of sugar

• 90g/3 1/2oz watercress

• 20g/3/4oz fresh coriander (cilantro), chopped

• 400ml/1 2/3 cups coconut milk

• 30ml/2 tbsp peanuts, toasted and chopped, to garnish

Serves 4

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Method:

1. Heat the oil in a non-stick wok or large frying pan, then stir-fry the garlic, onion and ginger for 4-5 minutes, until golden brown and softened.

2. Add the chicken pieces and stir-fry for 2-3 minutes, until browned all over. Add the curry paste and stir to coat the chicken.

3. Add the soy sauce, tofu, grated lime rind and juice, the stock and sugar, and stir-fry for 2 minutes. Add the watercress and coriander, reserving a little for the garnish, and stir-fry for a further 2 minutes.

4. Add the coconut milk and heat through gently, stirring occasionally, but do not allow to come to the boil. 

5. Season to taste then serve garnished with the peanuts and reserved coriander.