Ken's Spicy Curry Chicken

    Ken's Spicy Curry Chicken


    74 people made this

    About this recipe: This chicken curry is very easy to prepare, and tastes just like the curries you order at Thai restaurants. As a bonus, you can make it all in one pot, so it's easy to clean up afterwards.

    Serves: 6 

    • 2 x 440ml cans coconut milk
    • 2 tablespoons green curry paste
    • 2/3 cup (160ml) chicken stock
    • 250g can sliced water chestnuts, drained
    • 250g can sliced bamboo shoots, drained
    • 1 green capsicum, diced
    • 1 cup sliced fresh mushrooms
    • 3 boneless skinless chicken breasts, cut into 2.5cm pieces
    • 3 tablespoons (45ml) fish sauce
    • 1/4 cup chopped fresh Thai basil

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Over medium heat, whisk coconut milk and curry paste together in a large saucepan. Simmer for 5 minutes.
    2. Stir in chicken broth, water chestnuts, bamboo shoots, capsicum, mushrooms and chicken. Add fish sauce and basil and simmer for 10 minutes, or until chicken is cooked, yet still tender.

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