Thai Chicken Curry
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22 people made this
If you can find Asian "pea" eggplants, use them to replace the potatoes in this delicious curry. This is simple to make, just simmer the stock then add the chicken and vegetables.
400ml light coconut milk
200ml diluted salt-reduced or homemade chicken stock
2 tablespoons Thai green curry paste
4 skinless chicken breast fillets (about 600g in total), cut into thin strips
350g new potatoes, scrubbed and cut into chunks
6 spring onions, sliced on the diagonal
2 tablespoons lime juice
3/4 cup (125g) shelled fresh or frozen peas, thawed if necessary
8 grape or cherry tomatoes, halved
1/3 cup (20g) chopped fresh coriander
- Put the coconut milk, stock and Thai curry paste in a wok or large frying pan, stir together and heat until boiling. Stir in the chicken strips and potatoes, then bring back to the boil.
- Reduce the heat and simmer, uncovered, for about 15 minutes until the chicken and potatoes are just tender.
- Stir in the spring onions, lime juice, peas and tomatoes and simmer for a further 3–4 minutes. Stir in the coriander and season to taste.
I also froze a few servings and it reheated in the microwave no problem.
- 30 Jun 2011
This is just great! I love how easy and tasty it is. Leftovers are great for lunch the next day.
- 11 May 2010
Fantastic and so easy. I used prawns, broccoli, capsicum and celery.
- 30 Jun 2011
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