To make this relevant for the current climate, I have written my recipe with plenty of options so that you can use what you have in the cupboards or what’s available in store. Bung in any curry paste you like. I love a red, green or panang Thai curry paste. Equally, a good Indian madras or tikka works really well. You can mix and match the veggies as you like and choose whatever protein is easy. The recipe is based on a Thai curry fry, which is a stir-fry version of a curry. Super quick to make and with a lovely thick sauce.
- Heat the oil in a wok over a high heat. Chuck in the onion and vegetables and stir-fry for 5-6 minutes until a little golden.
- Add the garlic and curry paste and mix well. Pour the coconut milk, lime juice and fish sauce into the pan and bring to the boil.
- Add the chicken and mix well. Reduce the heat to medium and cook for 12-15 minutes, stirring occasionally, until cooked through.
- If using prawns or chickpeas, reduce the heat to medium and then add into the sauce. Mix well and cook for 3-4 minutes until the prawns are cooked through or the chickpeas warm.
- Serve the curry immediately with rice and coriander if using.
2 tbsp olive oil
1 onion, finely sliced
200g courgettes or red peppers or aubergines, cut into thin slices
2 cloves garlic, roughly chopped
2 tbsp curry paste – Thai/Indian
400ml coconut milk
The juice of ½ a lime
1 tbsp fish sauce
2 chicken breasts thinly sliced or 1 pack raw king prawns or 1 tin drained chickpeas
A handful of coriander leaves, optional
Rice or noodles to serve