Easy Thai chicken curry

Recipe from: 10/28/1999 12:00:00 AM
Ingredients 8
Servings 6
Time

Ingredients

  • 1
    onion, chopped
  • oil
  • 45
    ml
    green Thai curry paste
  • 500
    ml
    chicken stock
  • 6
    chicken breast fillets, cut into strips
  • 400
    ml
    coconut milk
  • 45
    ml
    chopped fresh coriander leaves
  • salt
 

Method

 
Fry the onion in a little hot oil until tender. Mix the curry paste with a cup of the stock and heat. Simmer for 2 minutes before adding the chicken, remaining stock and coconut milk. Mix and simmer slowly for 10 minutes until the sauce thickens slightly. Add the coriander leaves, season to taste and garnish with strips of spring onion and red pepper. Serve with rice, preferably basmati rice seasoned with a pinch of dried basil. Add a little coconut milk to the water while cooking to give the rice a wonderful flavour.
 

Read more on: poultry
 

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