Chicken Coconut Curry
Member recipe

Chicken Coconut Curry

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Serves 4

Serve with toasted pitta bread, basmati rice or soba noodles.

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  • 1 tbsp butter
  • 1 tbsp olive oil
  • 4 leeks, white and green parts, cleaned and diced
  • 3 cloves garlic, chopped
  • 2 tbsp green curry paste
  • 2 tbsp coriander pesto
  • 4 chicken breasts, cut into chunks
  • 250ml chicken stock
  • 250ml coconut milk
  • 2 tbsp coriander, chopped


    1. Heat the butter and olive oil in a large pan over a medium heat. Add the leeks and saute until caramalised.
    2. Add the garlic and curry paste. Cook for 2 minutes.
    3. Add the coriander pesto and chicken. Cook for 2 minutes or until chicken pieces are lightly browned.
    4. Add the stock and coconut milk, and allow to simmer for about 5-10 minutes.
    5. Add the coriander and serve.

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