- October 2010
- Serves 4
- Takes 15-20 minutes to make, 15-20 minutes to cook
We love the flavours used in this Thai curry recipe; it’s packed with vegetables and you can make it from start to finish in about 30 minutes.
- Dairy-free recipes
- 29g (16.7g saturated)
- 10.3g (4.6g sugar)
- 2 tbsp vegetable oil
- 500g boneless, skinless free-range chicken thighs, cut into pieces
- Large knob of fresh ginger, peeled and finely chopped
- 3 tbsp Thai green curry paste
- 400ml tin coconut milk
- 2 tsp soy sauce
- Juice of 1 lime
- 1 red pepper, sliced
- 100g beansprouts
- 2 pak choi, leaves kept whole, tough ends roughly chopped
- 100g mangetout or green beans
- Handful of fresh coriander, chopped
- Freshly cooked rice to serve
- Heat the oil in a frying pan. Fry the chicken for 5 minutes until golden brown. Add the ginger and cook for 1 minute. Stir through the Thai curry paste and cook for 2 minutes more over a medium heat. Add the coconut milk and half a tin (200ml) of water and simmer for 10 minutes until the chicken is cooked through.
- Add the soy sauce and lime juice, taste, then add more if needed.
- Add the veg and cook for a further 2 minutes. Throw in the coriander, then serve straightaway with rice.
Next time around make the curry with salmon: cook the ginger and curry paste, then add the coconut milk and water. Bring to a simmer and add 4 skinless salmon steaks, cut into chunks. Cook for
3-4 minutes until the salmon is cooked. Complete recipe as above.
OR Use shredded leftover roast chicken instead of chicken thighs
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