Thai-style chicken curry with basmati rice
- Published: 31 May 13
- Updated: 18 Mar 24
This quick Thai chicken recipe uses shop bought stir-fry sauce and is ready in just 15 minutes.
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for 2 people
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15 min
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Ingredients
- 2 Tesco Willow Farm skinless free-range chicken breast fillets, or similar, cut into chunks
- 180g Tesco Finest Coconut, Chilli & Lemongrass stir-fry sauce, or similar
- 250g Tesco Basmati Microwave Rice, or similar
- 1 tbsp groundnut oil
- 1 tbsp fish sauce
- Finely grated zest and juice of ½ lime, plus 2 wedges for squeezing
- 1 red chilli, finely chopped, to garnish
- Fresh coriander leaves to garnish
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Method
- Heat the oil in a large wok over a medium-high heat, then add the chicken and cook until browned.
- Pour in the stir-fry sauce and bring to a simmer, then cook gently for 7 minutes or until the chicken is cooked through. Stir in the fish sauce, lime juice and half the zest, then simmer for another 2 minutes.
- Meanwhile, prepare the rice according to the packet instructions. Serve the curry and rice in deep bowls, garnished with the remaining zest, the chopped chilli and the coriander leaves.
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- Recipe from June 2013 Issue
delicious. tips
Next time, pour the stir-fry sauce over salmon fillets, then bake at 180°C/fan 160°C/gas 4 for 15 minutes. Serve with noodles and beansprouts.
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I love this recipe because it reminds me of my favourite holiday ever