No-fry Thai curry

No-fry Thai curry

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(5 ratings)

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Cooking time

Ready in 15-20 minutes

Skill level

Easy

Servings

Serves 2

No ingredients to weigh, and works with leftover chicken or pork, too

Nutrition and extra info

Nutrition info

Nutrition

kcalories
579
protein
41g
carbs
15g
fat
40g
saturates
28g
fibre
3g
sugar
0g
salt
1.75g

Ingredients

  • 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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Method

  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.
  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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Comments

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debsy1968's picture
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Went down well with family, found it a quick and easy meal to make especially after work, I used leek instead of spring onion. Very tasty

robbieboy's picture
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I've eaten this...its a surprising mix of flavours!

glo123's picture

the chicken would cook in the coconut sauce if its sliced very thinly. It dont take that long ive cooked large chunks of chicken in a curry and it only takes about 5-10 mins so thin slices will cook in the sauce. hope this helps

palmer104's picture

Might be a silly question, but do you cook the chicken first?

theresa132's picture
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Have made this recipe many times. Often substituted the peas for spinach. Just stir in to wilt before serving. And yes, I do use 2 tablespoons of Thai Green curry paste, although I presume that some makes could be hotter than others.

hollyj's picture

Hi, This is meant to be 2 tbsp of curry paste, but can be adapted to taste. I'm a bit of a whimp and so would put less and then taste it before adding more. Or I'd serve it with some chopped up green chillis so people could add there own extra spice if they wanted to.

carlinghurst's picture

I think the recipe should read 2 rounded teaspoons of Thai green curry paste and not tablespoons. On the jar it says 2 teaspoons for a curry for 2 people. 2 tablespoons would be the whole jar!!

raymondo's picture

It was super but next time we will use less Thai Green Curry Taste. It was alittle too hot for our taste (perhaps are measuring spoon is overlarge). It was very quick and easy and we warmed our sachet of Sharwoods noodles by stirring them into the sauce.

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