Name: Thai red curry recipe | Schwartz
Prep time: 10 min
Cook time: 25 min
Yield: 4
Cuisine: Thai,
Ingredients: 1; 450 g (1 lb) boneless, skinless chicken breasts, diced; 400 ml tin coconut milk; 1 tsp tomato purée; 1 red pepper, chopped; 100 g (4 oz) mangetout, halved; 50 g (2 oz) spring onions, finely sliced; 1 lime, cut into wedges

Thai Chicken Curry

Prep Time

10 Minutes

Cook Time

25 Minutes

Ingredients

8

Servings

4

Ingredients

1
450 gram (1 pound) boneless, skinless chicken breasts, diced
400 millilitre tin coconut milk
1 teaspoon tomato purée
1 red pepper, chopped
100 gram (4 ounce) mangetout, halved
50 gram (2 ounce) spring onions, finely sliced
1 lime, cut into wedges

Cooking tip

Try using sliced pork fillet as an alternative to chicken.
Like your Thai Red Curry to be hot and fiery? Try stirring in a pinch of Schwartz Crushed Chillies, or add to taste, before serving.

Instructions

1 SPOON Stir contents of Flavour Shot, then pour into a large frying pan with the chicken and stir to coat. Set over a medium heat and gently fry the chicken for 6-7 minutes, or until cooked through.
2 SIZZLE Add the coconut milk and tomato purée and gently simmer for 5 minutes. Add the red pepper and mangetout, then simmer gently for a further 10 minutes, stirring occasionally. Stir in spring onions and heat through for a further 2 minutes.
3 SERVE Squeeze over the lime wedges and serve with Jasmine rice.