Thai chicken curry

Recipe from: march 2010
thai chicken curry

Ingredients 14
Servings 1
Minutes 15 mins


Serving Change
  • 4
    chicken breasts
  • 1
    red pepper
  • 1
    packet mange tout
  • 1
    packet baby corn
  • 1
    coconut milk
  • 1
    coconut cream
  • 1
    fish sauce
  • 1
    soya sauce
  • 1
    brown sugar
  • Juice
    of 1/2 lemon
  • 1/2
    packet of green curry paste
  • 3
  • 4
  • 1
    packet of fresh coriander


15 mins
Peel the garlic and the ginger and grate finely.
Heat some vegetable oil in a pan and saute the garlic and ginger with the curry paste for a few minutes.
The curry paste can be quite hot, using half a packet will give you a reasonable spicy sauce, but if you want to turn up the heat use all of it.
Add the coconut cream and milk, the sugar, fish and soya sauce and the lemon juice.
Let it simmer for a few minutes to allow the flavours to infuse.
Chop half the coriander and throw into the sauce.
Season to taste.
Cut the chicken into strips and marinate in a little of the leftover curry paste.
Cut the peppers into strips.
Cook the rice according to the packet instructions.
About 10 minutes before the meal, heat the sauce.
Poach the chicken in the sauce for 5 minutes and add the vegetables for a further 5 minutes.
Season to taste.
Serve immediately on the rice garnished with the remaining fresh coriander.


Read more on: poach  |  steam  |  poultry  |  sauté


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