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!
Louise
1 person made this
Ingredients
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
Directions
Preparation:5min ›
Cook:15min ›
Ready in:20min
- 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.
- 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.
- 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.
- Add the blanched vegetables and heat through. Serve with rice and a sprinkling of cashews and coriander leaves.
