In Two for Joy Julia cooks up a delicious Thai curry, intended to be for a romantic supper, but things work out slightly differently. She does it properly, grinding the herbs and spices from fresh, but this is a recipe which uses a ready-made curry paste for when you want a tasty meal a little more quickly. If you like spicy food, then add a finely sliced red chilli to the ginger and garlic.
1 tin coconut milk
1 tbspn nam pla (Thai fish sauce)
Splash vegetable oil
2-3 tbspns Thai red curry paste (depends how hot you like it)
Thumb sized piece of fresh ginger, finely chopped
2 cloves garlic, crushed
1 small cup boiling water
2 chicken breasts, cut into chunks
1 bunch spring onions, topped and tailed and any tough skin removed.
1 red/yellow pepper, cut into strips
Handful coriander (optional)
1) Put a little vegetable oil in a large wok, add the ginger and garlic, and sauté for a couple of minutes until slightly softened. Add the curry paste, and cook for a further minute.
2) Add the coconut milk, fish sauce and boiling water. Bring to the boil, then turn down to a gentle simmer and add the chicken, babycorn, and pepper. Season with plenty of black pepper.
3) Cook for about 15 mins until chicken is properly cooked through and sauce is slightly thickened. Add spring onions and cook for a further five minutes.
4) Just before serving add the juice of half a lime and the coriander, if using.
Serve with basmati rice and a wedge of lime to garnish.