No-fry Thai curry
No ingredients to weigh, and works with leftover chicken or pork, too
- Ready in 15-20 minutes
- Serves 2
- Easy
Ingredients
- 2 rounded tbsp Thai green curry paste (Blue Dragon is a good one)
- 400ml can coconut milk
- 2 skinless boneless chicken breast fillets (very thinly sliced)
- 1 red pepper, seeded and cut into chunks
- 3 spring onions, halved lengthways and cut into long pieces
- cupful of frozen peas
- 2 tbsp chopped fresh coriander or basil, rice or noodles to, serve
Method
-
Make the sauce. Stir the curry
paste over the heat in a medium
pan for a few seconds, pour in the
coconut milk and bring to the boil.
-
Cook the rest. Add the chicken
and veg, let it all start to bubble
again, then turn down the heat and
cook very gently for 5 minutes until
the chicken is tender but the
vegetables still have some texture.
Stir in the coriander or basil and
serve spooned over rice or noodles.
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