No-fry Thai curry
Serves 2
Easy
Total time:
Ready in 15-20 minutes
No ingredients to weigh, and works with leftover chicken or pork, too
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Showing items 1 to 3 of 6
- 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 pepperseeded and cut into chunks
- 3 spring onionshalved lengthways and cut into long pieces
- cupful of frozen peas
- 2 tbsp chopped fresh corianderor basil, rice or noodles to, serve
Nutrition: per serving
- kcal579
- fat40g
- saturates28g
- carbs15g
- sugars0g
- fibre3g
- protein41g
- salt1.75g
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.
