Dispelling a dull Monday!

What better way is there to dismiss a dull and somewhat uncharacteristically wet July Monday, than indulging in a heart-warming, spice-induced Thai chicken curry???

You just have to try this amazing culinary collaboration of chicken, ginger, chilli and coconut, so simple and oh so tasty.....

All you need is the following;

- 1 tablespoon olive oil
- 3 chicken breasts
- yellow thai curry paste (1 generous tablespoon)
- 1 stalk of lemon grass
- 2 red onions
- 1 lime ( freshly juiced)
- 1 teaspoon lime leaves (chopped)
- 2 red chillies (finely sliced)
- 1 green chilli (finely sliced)
- 1 tablespoon of ginger (freshly chopped)
- 1 can/400ml reduced fat coconut milk
- 3/4 spring onions (finely sliced)
- 1 tablespoon freshly chopped corriander

To create this tasty triumph, I firstly cook the chicken breasts with the curry paste and lemon grass in a sauce pan with a couple of tablespoons of water and simmer for about 5-10 minutes on a low heat- this process will provide you with an amazingly tender and succulent chicken base for your curry.

In the meantime, finely chop red onions into half moons and add the juice of the lime, this will sweeten the onions.
Next, heat olive oil in a wok or a pan suitable to stir-frying, then add the onions, ginger and chilli and lime leaves. Cook for around 3-4 minutes. While these ingredients are cooking, remove chicken and shred into bitesize pieces, making sure to keep the curry paste and lemongrass infused liquid (we will add this stock to the wok along with the shredded chicken).
Add the shredded chicken and stock to the wok along with the coconut milk. Simmer all the combined ingredients for about 4-5 minutes. Add chopped spring onions and corriander befrore serving.

This dish can be served with basmati rice, noodles or with a crusty bread.