Easy Thai Chicken Curry

    20 minutes

    The great thing about this curry is you can use whatever vegetables you have handy - I suggest asparagus, baby corn and snow peas but it works with almost anything!

    2 people made this

    Serves: 4 

    • fresh vegetables, e.g. asparagus, baby corn, snow peas
    • 1 teaspoon oil
    • 4 skinless, boneless chicken breasts, cut into strips
    • 1 (400g) tin coconut milk
    • 2 to 3 tablespoons coriander pesto
    • 1 to 2 tablespoons Thai green curry paste
    • coriander, to garnish
    • cashews, to garnish

    Preparation:5min  ›  Cook:15min  ›  Ready in:20min 

    1. In boiling water, blanch the vegetables and shock with cold water while they are still crunchy. The choice of vegetables is up to you but you want about a roughly equal amount as you have chicken, neither should dominate.
    2. Heat the oil in a fry pan and fry the chicken just until the strips are no longer pink inside. Remove from the pan and set aside.
    3. Add the coconut milk, coriander pesto and green curry paste to the pan and heat until simmering. Return the chicken to the pan and simmer 1 minute.
    4. Add the blanched vegetables and heat through. Serve with rice and a sprinkling of cashews and coriander leaves.

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