Green chicken & vegetable curry
A spicy bowlful just begging for plenty of rice to mop up every last drop of sauce
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 10 mins
Cook 20 mins
- Heat the oil in a large pan, add the chicken and fry until lightly coloured. Stir in the curry paste to coat the chicken. Add the parsnips, coconut milk, fish sauce and sugar, then bring to a gentle simmer, stirring every now and then.
- Reduce the heat, cover the pan and cook for 10 mins. Add the mushrooms and peas, then cook for a further 5 mins until the chicken and vegetables are tender. Scatter with basil to serve.
431 kcalories, protein 32g, carbohydrate 17g, fat 27 g, saturated fat 16g, fibre 5g, sugar 10g, salt 1.53 g
Recipe from Good Food magazine, January 2010.
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http://www.bbcgoodfood.com/recipes/146607/
http://www.bbcgoodfood.com/recipes/146607/
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Ingredients
- 2 tbsp sunflower oil
- 500g boneless, skinless chicken thighs , cut into bite-size pieces
- 1-2 tbsp Thai green curry paste
- 2 small parsnips , cut into chunks
- 400g can coconut milk
- 1 tbsp fish sauce
- 2 tsp light muscovado sugar
- 100g mushrooms , sliced
- handful frozen peas
- handful basil leaves , torn
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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 10 mins
Cook 20 mins
Ingredients
- 2 tbsp sunflower oil
- 500g boneless, skinless chicken thighs , cut into bite-size pieces
- 1-2 tbsp Thai green curry paste
- 2 small parsnips , cut into chunks
- 400g can coconut milk
- 1 tbsp fish sauce
- 2 tsp light muscovado sugar
- 100g mushrooms , sliced
- handful frozen peas
- handful basil leaves , torn
431 kcalories, protein 32g, carbohydrate 17g, fat 27 g, saturated fat 16g, fibre 5g, sugar 10g, salt 1.53 g
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13 December 2009
bunzle commented on this recipe
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13 December 2009
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15 December 2009
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09 July 2010
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23 September 2010
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