Coconut and coriander chicken curry
- December 2010
- Serves 4
- Takes 15 minutes to make, 8 minutes to cook
This Thai chicken recipe is easy to make and wonderfully fresh thanks to the plentiful addition of coriander, ginger and chilli.
Or, go all-in and make our ultimate Thai green chicken curry recipe!
- Dairy-free recipes
- 26g (16.8g saturated)
- 7.3g (2.4g sugars)
- Large bunch of fresh coriander, leaves roughly chopped
- 2 tsp Bart Lemon Grass in Sunflower Oil (from Tesco and Waitrose)
- Thumb-size piece of fresh ginger, chopped
- 1 green chilli and 1 red chilli (depending on how hot you like it), deseeded and chopped
- 2 large garlic cloves, chopped
- Bunch of spring onions, chopped
- 2 tbsp groundnut oil
- 4 skinless free-range chicken breasts, cut into strips
- 400g tin of coconut milk
- 1 tsp soy sauce
- 1 tsp fish sauce
- 80g fine green beans
- 80g mangetout
- Whizz the coriander, lemongrass, ginger, chilli or chillies, garlic and spring onions to a paste in a food processor.
- Heat the oil in a wok over a medium-high heat, add the chicken and fry, stirring, for a couple of minutes until browned all over.
- Add the coriander paste and fry for a minute more. Pour over the coconut milk, then add the remaining ingredients.
- Bubble for a couple of minutes until the chicken is just cooked through. Serve with steamed rice and lime wedges.
Make leftovers into a spicy cream soup by adding some vegetable stock and reheating for lunch the next day. Serve with crusty bread.
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