No-fry Thai curry

Recipe uploaded by

Good Food

2 ratings

Recipe by Good Food

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

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.

579 kcalories, protein 41g, carbohydrate 15g, fat 40 g, saturated fat 28g, fibre 3g, salt 1.75 g

'This is ideal for people on the go, we enjoyed the spiciness and the coriander gave it a really fresh flavour.'

Latest comments and suggestions

• RenfDelight

  14 February 2008

  RenfDelight commented on this recipe

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• recipes

  31 March 2008

  recipes commented on this recipe

  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!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Holly

  07 April 2008

  Holly commented on this recipe

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• THERESA COOK

  04 October 2008

  THERESA COOK rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Alex Palmer

  26 February 2009

  Alex Palmer commented on this recipe

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• glo

  22 May 2009

  glo commented on this recipe

  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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Lingdada

  10 August 2009

  Lingdada rated and commented on this recipe

  

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/1478/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

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

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 2

Preparation and cooking times

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

579 kcalories, protein 41g, carbohydrate 15g, fat 40 g, saturated fat 28g, fibre 3g, salt 1.75 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk