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Kosher Thai Chicken Curry in Coconut Milk

By enjoyfood2 (GoodFood Community)
A star rating of 5 out of 5.1 ratingRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4
This tasty combination of exotic flavours is easy to make and also fits low cholesterol diet requirements. Serve with rice.
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Ingredients

Fats & Oils

  • 1 tbsp vegetable oil

Sauce

  • 1 tbsp vegetable oil
  • 4 tsp red curry paste (medium)
  • 1 cup light coconut milk
  • 1 tbsp fresh lemon juice
  • 2 tbsp soy sauce

Meat

  • 1 tbsp vegetable oil
  • 4 tsp red curry paste (medium)
  • 1 cup light coconut milk
  • 1 tbsp fresh lemon juice
  • 2 tbsp soy sauce
  • 600 g chicken breasts (skinless & boneless, cut into thin strips)

Vegetable, Fruit & Herbs

  • 1 tbsp vegetable oil
  • 4 tsp red curry paste (medium)
  • 1 cup light coconut milk
  • 1 tbsp fresh lemon juice
  • 2 tbsp soy sauce
  • 600 g chicken breasts (skinless & boneless, cut into thin strips)
  • 1 onion (chopped)
  • 1 sweet red pepper (cut in thin strips)
  • 1 medium lemon rind (grated)
  • 1/3 cup fresh coriander
  • 1 1/2 cups frozen broccoli (chopped into 1/2 inch pieces)
  • 1 cup miniature corn

Method

  • STEP 1
    In large nonstick frying pan, heat oil over high heat. Stir-fry curry paste for 30 seconds.
  • STEP 2
    Add chicken and stir-fry for 3 minutes. Stir in onion and stir-fry for 1 minute.
  • STEP 3
    Add red pepper and lemon rind. Stir-fry for 1 minute (or until onion is softened).
  • STEP 4
    Stir in coconut milk, soy sauce, lemon juice, broccoli and miniature corn. Bring to boil.
  • STEP 5
    Cook for about 2 minutes (or until liquid is reduced slightly). Stir in coriander.

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A star rating of 5 out of 5.1 rating
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