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Thai Chicken Curry
Prep Time
10 Minutes
Cook Time
25 Minutes
Ingredients
8
Servings
4
Ingredients
-
-
1
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450 gram (1 pound) boneless, skinless chicken breasts, diced
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400 millilitre tin coconut milk
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1 teaspoon tomato purée
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1 red pepper, chopped
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100 gram (4 ounce) mangetout, halved
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50 gram (2 ounce) spring onions, finely sliced
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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.
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