No-fry Thai Curry
This vibrant Thai green curry is a flavorful and aromatic dish that brings together tender chicken, colorful vegetables, and fragrant herbs in a creamy coconut sauce. A perfect balance of spicy, sweet, and savory, this dish is sure to transport your taste buds to Thailand with its harmonious blend of flavors. Perfect for a cozy night in, serve this comforting curry over a bed of rice or noodles for a satisfying meal that will delight your senses.
— Constant Cookbook
Ingredients
- 2 rounded tbsp Thai green curry paste (Blue Dragon is a good one)
- 400ml can coconut milk
- 2 skinless boneless chicken breast fillets (very thinly sliced)
- 1 red pepper , seeded and cut into chunks
- 3 spring onions , halved lengthways and cut into long pieces
- cupful of frozen peas
- 2 tbsp chopped fresh coriander or basil, rice or noodles to, serve
Instructions
- Make the sauce. Stir the curry paste over the heat in a medium pan for a few seconds, pour in the coconut milk and bring to the boil.
- Cook the rest. Add the chicken and veg, let it all start to bubble again, then turn down the heat and cook very gently for 5 minutes until the chicken is tender but the vegetables still have some texture. Stir in the coriander or basil and serve spooned over rice or noodles.
Yield
Serves 2
Nutrition
- Calories: 579 calories
- Fat Content: 40 grams fat
- Saturated Fat Content: 28 grams saturated fat
- Carbohydrate Content: 15 grams carbohydrates
- Fiber Content: 3 grams fiber
- Protein Content: 41 grams protein
- Sodium Content: 1.75 milligram of sodium
Comments
No comments found.