No-fry Thai curry

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• 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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• Alex Palmer

  26 February 2009

  Alex Palmer commented on this recipe

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

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• 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

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• Lingdada

  10 August 2009

  Lingdada rated and commented on this recipe

  

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

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• Monbon

  13 January 2010

  Monbon rated this recipe

  

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• Debsy

  28 November 2011

  Debsy rated and commented on this recipe

  

  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

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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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Difficulty and servings

Serves 2

Preparation and cooking times

Ready in 15-20 minutes

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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