Sam Holland: 15-Minute Thai Chicken Curry

15 minutes

Serves 2-3

I was lucky enough to spend some time in Thailand as a kid and fell in love with the beaches, the people and, especially, the food!

This fragrant, zesty curry is a favourite the world over and for good reason. It’s super simple to prepare, packed with flavour and will bring sunshine to your plate whatever the weather.

This recipe is taken from Sam Holland’s Kitchen Kickstart (Penguin Michael Joseph £22). Photography by David Loftus. Buy now

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Method

PREP TIME. 5 MINUTES / COOK TIME. 15 MINUTES. SERVES 2-3

① Slice your onion and fry in a saucepan with the vegetable oil. Season with a pinch of salt and cook over a medium to high heat for 5 minutes until it’s starting to caramelize.

② Meanwhile, chop up your peppers, aubergine and chicken into bite-size pieces.

③ Once the onion is golden, add in the Thai curry paste and fry for 2 minutes. Pour in the coconut milk and bring to a simmer.

④ Once simmering, add in the chicken and aubergine and simmer for 5 minutes. Now add in your peppers and broccoli and cook for a further 2 minutes. (I like my veg to be nice and crunchy in this dish, but you can cook it for longer if you like it softer.)

⑤ Finish with lots of chopped coriander, season with lime juice, fish sauce and sugar and you’re ready to serve.