Thai chicken curry

2015-08-10
  • Servings : 4
  • Prep Time : 20m
  • Cook Time : 15m
  • Ready In : 35m

Ingredients

  • 1 teaspoon vegetable oil
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 3cm piece of ginger, peeled, grated
  • 1 tablespoon green curry paste
  • 1kg chicken breast fillets, trimmed, cut into 2cm cubes
  • 1 teaspoon chicken stock powder
  • 1/3 cup Ayam Light Coconut Milk
  • 2 tablespoons fish sauce
  • 1 large lime, juiced
  • 1 tablespoon brown sugar
  • 1 cup coriander leaves
  • 1/2 cup mint leaves
  • 1 cup steamed SunRice Jasmine Fragrant Rice and lime wedges, to serve

Method

Step 1

Heat oil in a non-stick frying pan over medium heat. Add onion, garlic and ginger. Cook for 3 minutes or until tender. Stir in curry paste. Cook for 1 minute or until aromatic.

Step 2

Add chicken to pan. Stir to coat in curry mixture. Combine stock, coconut milk and 1 cup water in a jug. Stir into curry mixture. Increase heat to high. Bring to the boil.

Step 3

Combine fish sauce, 2 tablespoons lime juice and sugar in a small bowl. Stir into curry. Roughly chop half the coriander and mint. Stir into curry. Reduce heat to low. Simmer for 10 minutes or until chicken is cooked through.

Step 4

Spoon curry over rice. Top with remaining coriander and mint. Serve with lime.

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Nutritional Info

This information is per serving.

  • Energy

    1802kJ
  • Fat Total

    8.20g
  • Carbohydrate Total

    23.70g
  • Protein

    g
  • Sodium

    1285.00mg
  • Fat saturated

    3.50g
  • Carbohydrate sugars

    g
  • Dietary Fibre

    1.70g
  • Cholesterol

    175.00mg

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