4cm/1½inknob of fresh root ginger, peeled and finely grated
1tbsp plain flour
2x 400g tins full-fat coconut milk
1tbsp Thai fish sauce
1tbsp light muscovado sugar
1lemongrass stalk, bashed (see tip)
4lime leaves
250g/9ozsugar-snap peas, cut in half lengthways
½lime, zest and juice
1x 225g tin water chestnuts, drained, halved and quartered if large
saltand freshly ground black pepper
Method:-
Cut the chicken breasts in half and then into long thin slices. Tip into a bowl and add 1 tablespoon of the Thai curry paste, season with salt and freshly ground black pepper and mix.
Heat 1 tablespoon of the sunflower oil in a deep frying pan, add the chicken slices and fry over a high heat for 5 minutes until just cooked through – you may need to do this in batches. Transfer the cooked chicken slices to a plate.
Add the remaining oil to the pan and fry the onions for 3 minutes. Cover with a lid, lower the heat and cook for another 10 minutes to soften.
Increase the heat and add the ginger with the remaining Thai curry paste and fry for a minute. Sprinkle in the flour and blend in the coconut milk with the fish sauce and sugar, adding a little at a time. Stir the mixture and bring to the boil. Add the lemongrass and lime leaves and season with salt and freshly ground black pepper. Return the chicken to the pan, bring back up to the boil and then cover, reduce the heat and simmer for about 5 minutes, or until piping hot.
Meanwhile, cook the sugar snap peas in boiling salted water for 2 minutes, drain and refresh in cold water.
Remove the lemongrass and lime leaves from the curry and discard. Add the lime zest and juice, water chestnuts and sugar-snap peas. Bring to the boil, then remove from the heat and serve with rice.
