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Nutrition: per serving

  • kcal431
  • fat27g
  • saturates16g
  • carbs17g
  • sugars10g
  • fibre5g
  • protein32g
  • salt1.53g
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Method

  • step 1

    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.

  • step 2

    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.

  • step 3

    If you want to use a slow cooker, cook the chicken in a frying pan until lightly coloured, then tip into your slow cooker and coat in the curry sauce. Add the parsnips, coconut milk, fish sauce and sugar, then cover and cook on High for 3-5 hours. Check the chicken is tender, then add the mushrooms and peas and cook for a further 30 mins.

Recipe from Good Food magazine, January 2010

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Comments, questions and tips (8)

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Overall rating

A star rating of 4.5 out of 5.9 ratings
koolk_2009 avatar

koolk_2009

A star rating of 4 out of 5.

This was a delicious dish, I will definitely be making again. I used small potatoes instead of parsnips and green beans.

Sharpeilove avatar

Sharpeilove

A star rating of 5 out of 5.

this is definitely a recipe I'd use regularly...I too swapped the parsnips for sweet potato. As well as rice we also had Thai crackers with it. The whole family loved it.

goodden

A star rating of 4 out of 5.

Delicious recipe - I used cubed sweet potato, which seemed less weird than parsnips in a Thai dish! Also used Lills99's idea of using red bell pepper - good for crisp texture.

tandemstoker

A star rating of 3 out of 5.

Good curry recipe but we were not convinced by the parsnips!

uptospeed avatar

uptospeed

A star rating of 5 out of 5.

Loved this recipe cooked it for the in-laws they loved so i am cooking it again tomorrow for friends

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