• 2 x Chicken breasts cut into 2cm cubes
  • 1 Medium Onion
  • 1 Red and Yellow (Bell) Pepper
  • 175g Baby Sweet Corn
  • 1 Clove Garlic
  • 1 Small Knob of Ginger
  • 1 level teaspoon Madras Curry Paste
  • The juice of ½ Lemon or Lime
  • 1 Tin Coconut Milk (400ml)
  • 1 Bunch Fresh Coriander (Cilantro)
  • 1 x tablespoon Vegetable Oil
  • 1 x teaspoon Sesame Oil
  • Fish Sauce (Nam Pla)

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Prep time 25mins.
I made this with my 7 year old son. we all love this special treat.
I add a couple of finely chopped green chillies to mine for an extra kick.
THE CURRY.
Chop onion, pepper into thin slices.
Chop garlic and ginger finely.
Chop coriander/cilantro from the stalks to the tops finely
Squeeze the lemon/lime into a small bowl.
Pre heat Skillet to a medium heat. Add the oil. Add a teaspoon of the curry paste, stir into the hot oil (being careful not to burn the paste) for 5 seconds.
Add the Chopped vegetables, cook for 3 mins.
Add the chicken, stir for 5 mins.
Add lemon juice, coconut milk and simmer for 10 mins.
Add ½ the chopped coriander/cilantro, all the stalks and some of the chopped leaves.
Add 1 tablespoon of fish sauce.

I serve this with basmati rice with chopped coriander and onion chutney stirred in.