Name Thai _ style chicken curry

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Thai-style-chicken-curryIngredients:
* 1 tbsp vegetable oil
* 2 large chicken breasts (approximately 300g / 10 oz)
* 150 g (5 oz) new potatoes, thinly sliced
* 1 x 400 ml (14 fl oz) can coconut cream
* 2 tsp green Thai curry paste
* 600 ml (1 pint) chicken stock
* 75g (3 oz) French beans, trimmed
* 75 g (3 oz) baby corn
* 100 g (4 ox) broccoli florets, chopped
* 12 cherry tomatoes, halved
* 1 tsp caster sugar
* 1 tsp lime or lemon juice

Heat the oil in a wok or large frying pan and fry the chicken and potatoes until the chicken turns opaque (5 to 4 minutes). Stir in the coconut cream.Thai curry paste and chicken stock. Bring to the simmer and cook for 5 to 6 minutes, then add the beans, baby corn and broccoli. Simmer until the vegetables are tender (a further 8 to 10 minutes). Stir in the cherry tomatoes, sugar and lime or lemon juice.

Serves: 4 portions

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