No-fry Thai curry

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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.

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• 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!!

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• 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.

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• 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.

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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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Serves 2

Preperation 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

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