No-fry Thai curry
- Good Food team
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Serves 2
Easy
Total time: 20 mins
Ready in 15-20 minutes
A star rating of 4.3 out of 5.8 ratingsRate
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No ingredients to weigh, and works with leftover chicken or pork, too
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Ingredients
Nutrition
Units:
MetricUS
-
2 rounded tbsp Thai green curry paste
(Blue Dragon is a good one)
-
400ml can coconut milk
-
2 skinless boneless chicken breast fillets
(very thinly sliced)
-
1 red pepper
seeded and cut into chunks
-
3 spring onions
halved lengthways and cut into long pieces
-
cupful of frozen peas
-
2 tbsp chopped fresh coriander
or basil, rice or noodles to, serve
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Nutrition: per serving
- kcal579
- fat40g
- saturates28g
- carbs15g
- sugars0g
- fibre3g
- protein41g
- salt1.75g
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Method
-
step 1
Make the sauce. Stir the curry paste over the heat in a medium pan for a few seconds, pour in the coconut milk and bring to the boil.
-
step 2
Cook the rest. Add the chicken and veg, let it all start to bubble again, then turn down the heat and cook very gently for 5 minutes until the chicken is tender but the vegetables still have some texture. Stir in the coriander or basil and serve spooned over rice or noodles.
Recipe from Good Food magazine, October 2003
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A star rating of 4.3 out of 5.8 ratings
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