Member recipe

Kosher Thai Chicken Curry in Coconut Milk

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Cooking time

Prep: 15 minutes Cook: 30 minutes

Skill level



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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Fats & Oils

  • 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 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


  1. In large nonstick frying pan, heat oil over high heat. Stir-fry curry paste for 30 seconds.

  2. Add chicken and stir-fry for 3 minutes. Stir in onion and stir-fry for 1 minute.

  3. Add red pepper and lemon rind. Stir-fry for 1 minute (or until onion is softened).

  4. Stir in coconut milk, soy sauce, lemon juice, broccoli and miniature corn. Bring to boil.

  5. Cook for about 2 minutes (or until liquid is reduced slightly). Stir in coriander.

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