Method

• Cook your Jasmine rice according to package instructions.
• In a mixing bowl, add cubed chicken things, salt, black pepper and garlic granules. Mix well and let rest for 5 minutes.
• Meanwhile in a large non-stick skillet heat oil and 3 tbsp coconut milk. Stir and cook for 1-2 minutes or until the coconut milk has thickened.
• Add thai curry paste, cook and stir for 1-2 minutes. Then add sliced onions and cook for another 1 minute or until onions have turned translucent.
• Add seasoned chicken and stir fry on medium-high heat for 3-4 minutes or until chicken is fully cooked.
• Add 120ml coconut milk and 60ml water. ​Stir well, once liquid starts bubbling add fresh sliced tomatoes and spring onions.
• Stir and cook until thickened to desired consistency.
• Serve warm with jasmine rice and a side of Laila Sweet Chilli Grills.