Coconut and coriander chicken curry

Coconut and coriander chicken curry
  • Serves icon Serves 4
  • Time icon 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!

Nutrition: per serving

Calories
425kcals
Fat
26g (16.8g saturated)
Protein
41.1g
Carbohydrates
7.3g (2.4g sugars)
Salt
0.7g
Calories
425kcals
Fat
26g (16.8g saturated)
Protein
41.1g
Carbohydrates
7.3g (2.4g sugars)
Salt
0.7g

Ingredients

  • 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

Method

  1. Whizz the coriander, lemongrass, ginger, chilli or chillies, garlic and spring onions to a paste in a food processor.
  2. 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.
  3. Add the coriander paste and fry for a minute more. Pour over the coconut milk, then add the remaining ingredients.
  4. Bubble for a couple of minutes until the chicken is just cooked through. Serve with steamed rice and lime wedges.

delicious. tips

  1. 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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