Very Easy Thai Chicken and Cocunut Curry

3 steps

Updated at: Thu, 17 Aug 2023 12:29:56 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories394.6 kcal (20%)

Total Fat18.7 g (27%)

Carbs17.9 g (7%)

Sugars6.2 g (7%)

Protein37.9 g (76%)

Sodium1187.6 mg (59%)

Fiber2.4 g (9%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

3boneless skinless chicken breasts

1 Tbspsunflower oil

400mlcan half-fat coconut milk

250mlwater

cold, plus 2 tbsp

2 heaped tbspthai green curry paste

or red

6kaffir lime leaves

dried or fresh

4 tspThai fish sauce

nam pla

1 tspcaster sugar

150gmangetout

trimmed

2 Tbspcornflour

fresh coriander

roughly torn, optional

fresh basil

leaves roughly torn, optional

Instructions

Step 1

Deseed the peppers and cut them into thin strips. Cut the chicken breasts into thin slices. Heat the oil in a large non-stick saucepan, deep frying pan or wok, then stir-fry the chicken and peppers for 1 minute. Pour over the coconut milk and add the 250ml water, curry paste, lime leaves, fish sauce and caster sugar. Bring everything to a gentle simmer and cook for 5 minutes.

Step 2

Add the mangetout and bring the curry back to a simmer. Mix the cornflour with the remaining 2 tablespoons of cold water and stir this into the pan. Cook for a further 2-3 minutes until the vegetables are tender and the spiced coconut milk has thickened, stirring regularly.

Step 3

Serve this curry in deep bowls, scattered with fresh coriander or basil, if using. Don’t be tempted to eat the lime leaves though!