15m
prep time
55m
total time
Easy
level
18
ingredients
This is an easy, throw-it-all-in-the-pot recipe. If you want to prepare it earlier and serve it later on in the day, you can cook it for the first 20 minutes and then finish it off just before serving. Feel free to add more vegetables to the mix or leave out the chicken altogether. It is a very easy dish for using up what is available – just be mindful of texture and how the vegetables contrast with each other and add softer vegetables towards the end of cooking. The curry will continue to cook in its residual heat, too. Use a combination of ginger and lemongrass or one or the other.
Method
Based on 4 servings, adjust as needed.
Step 1
Heat the oil in a large frying pan or casserole dish (Dutch oven) over a medium heat, then fry the shallots, ginger, lemongrass and garlic for a couple of minutes until they start to brown.
Step 2
Add the chicken pieces, sprinkle over the curry powder and chilli flakes, if using, then stir-fry together for about 5 minutes to get a good even coating on all the chicken pieces. Add the cauliflower and carrots, if using, and stir together.
Step 3
Add the coconut cream or milk, stock cubes and 200mls of water or coconut water if cooking for 4. Stir well, then cook, covered, for 20 minutes over a medium-low heat, stirring occasionally.
Step 4
Add the cavolo nero and season with the fish sauce, then cook gently for a further 10 minutes.
Step 5
Stir through the coriander, then serve with a squeeze of lime, the chilli and Thai basil, if using. Serve with steamed rice, crusty baguette or buttered toast.
- Ingredients
- Based on 4 servings
-
3 tbsp Extra Virgin Olive Oil 1 x Sainsbury's Olive Oil, Extra Virgin 1L -
2 Lemongrass, finely chopped 1 x Sainsbury's Fresh Packed Lemongrass Sticks x2 -
4 Garlic Cloves, roughly chopped 1 x Sainsbury's Garlic -
400g Coconut Milk, or cream 1 x Sainsbury's Coconut Milk 400ml -
2 tbsp Premium Fish Sauce 1 x Blue Dragon Fish Sauce 150ml -
1 Lime, quartered, to serve 1 x Sainsbury's Limes x1 -
2 Small Round Shallots, sliced 1 x Sainsbury's Echalion Shallots 400g -
1.5 tsp Chilli (Hot Pepper) Flakes, according to taste 1 x Sainsbury's Crushed Chillies 32g
-
500g Cauliflower, cut into bite-sized florets 1 x Sainsbury's Cauliflower -
2 Small Carrots, cut into battons or sliced 2 x Sainsburys Carrots Loose -
50g Fresh Ginger Root, peeled and finely chopped 1 x Sainsbury's Ginger 100g -
500g Boneless Chicken Thighs, cut into bite-sized pieces 1 x Sainsbury's 640g British Fresh Skinless & Boneless Chicken Thigh Fillets -
2 tbsp Curry Powder, Vietnamese curry powder if you can get it 1 x Sainsbury's Mild Curry Powder, Inspired to Cook 79g -
2 Chicken Stock Cubes 1 x Kallo Organic Chicken Stock Cubes 8x11g -
100g Cavolo Nero, sliced into 4 cm thick pieces, cabbage or spinach 1 x Sainsbury's Cavolo Nero, Black Kale 200g -
20g Coriander Leaves, roughly sliced 1 x Sainsbury's Fresh Packed Bunch Coriander 30g -
1 Red Chilli, sliced to serve 1 x Sainsbury's Red Chillies 65g -
2 pouches Steamed Rice, crusty baguette or buttered toast to serve 2 x Ben's Original Jasmine Microwave Rice 220g
Products and prices from