Thai hang lay style curry

I love a Thai curry, they are so fragrant and delicious and I have found one that doesn’t involve coconut milk! The ingredient list seems extensive but it really is so quick and easy to make as you essentially just blend all the spices together.

1-star anise & medium red onion

1 tsp chilli flakes

5 large cloves garlic & cardamom pods

1 lemongrass stalk (bottom third sliced)

1 tsp ground cumin, turmeric, coriander

1/4 tsp cinnamon

thumbsize knob of ginger

1 tbsp tamarind paste (syns here), lime juice & fish sauce

1 tsp brown sugar (syns here)

1kg chicken (BONE IN, skinless chicken such as chicken thighs/drumsticks without the skin)

  1. Grind/blend all of the spices, onion and herbs together (apart from the star anise & cardamom pods).
  2. Heat a large non-stick pan and place the chicken pieces in and when it is slightly browned add the curry paste, cardamom pods and star anise and stir-fry for 10 minutes.
  3. Pour water into the pot until it just covers the chicken.
  4. Let simmer until thickened (about 40 minutes or put it all into the slow cooker for at least 4 hours on high) and stir in the tamarind paste, soy sauce, lime and sugar.

Calories for 4 servings (without rice or sides) = 350

Calories for 6 servings (without rice or sides) = 233

Love Emily, Chef who slims x

 

 

 

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2 thoughts on “Thai hang lay style curry

  1. You have 1g of chicken, I presume you meant 1kg…..lol. The recipe looks great, and I can’t wait to try it. Thanks for sharing.

    Like

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