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No-fry Thai curry

No-fry Thai curry

A star rating of 4.3 out of 5.8 ratingsRate
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  • Preparation and cooking time
    • Total time
    • Ready in 15-20 minutes
  • Easy
  • Serves 2

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

Nutrition:
NutrientUnit
kcal579
fat40g
saturates28g
carbs15g
sugars0g
fibre3g
protein41g
salt1.75g
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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

Method

  • STEP 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.

  • STEP 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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Overall rating

A star rating of 4.3 out of 5.8 ratings
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