Thai chicken curry recipe

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thai chicken curry HERO
  • Rating: 4 stars
  • Cost per serving: £1.87
  • 20 mins to prepare and 25 mins to cook Takes: 20 mins to prepare and 25 mins to cook
  • 4 Serves: 4

Heat the oil in a large pan and fry the chicken for 5-6 minutes until golden. Then add the onion and peppers and fry for 3-4 minutes until tender.

Add the red curry paste and fry for a minute, then pour over the cocount milk.

Bring to the boil then simmer for 5 minutes. Put in the cauliflower, cook for a further 5 minutes, then add the baby sweetcorn and cook for 2-3 minutes.

Cut the mangetout into strips and add them to the pan with the coriander just before serving.

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  • 2tbsp sunflower oil
  • 2 large chicken breasts, cubed
  • 1 onion, sliced
  • 2 red peppers, deseeded and roughly chopped
  • 1-2tbsp Thai red curry paste
  • 400ml tin reduced-fat coconut milk
  • 1 small cauliflower, divided into florets
  • 100g (3½oz) baby sweetcorn
  • 100g (3½oz) mangetout
  • handful fresh coriander, chopped, plus extra leaves to garnish
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Each serving contains
  • Calories 330 17%
  • Sugar 11g 12%
  • Fat 18g 26%
  • Saturates 10g 50%
  • Salt 0.4g 7%
of an adult's Reference Intake amount. Find out more
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