Thai chicken curry

Thai chicken curry


9 people made this

About this recipe: It is easy to keep the fat content low in a tangy Thai curry as there is no need to pre-fry the ingredients; instead they are simply simmered in light coconut milk and stock with potatoes, peas and tomatoes.

Zoë Harpham

Serves: 4 

  • 400 ml light coconut milk
  • 200 ml homemade chicken stock
  • 2 tablespoons Thai green curry paste
  • 4 skinless chicken breast fillets (about 600 g in total), cut into thin strips
  • 350 g new potatoes, scrubbed and cut into chunks
  • 6 spring onions, sliced on the diagonal
  • 2 tablespoons lime juice
  • 125 g frozen peas, thawed
  • 8 grape or cherry tomatoes, halved
  • 20 g chopped fresh coriander

Prep:10min  ›  Cook:25min  ›  Ready in:35min 

  1. Put the coconut milk, stock and Thai curry paste in a wok or large frying pan, stir together and heat until boiling. Stir in the chicken strips and potatoes, then bring back to the boil.
  2. Reduce the heat and simmer, uncovered, for about 15 minutes until the chicken and potatoes are just tender.
  3. Stir in the spring onions, lime juice, peas and tomatoes and simmer for a further 3–4 minutes. Stir in the coriander and season to taste.

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