Thai chicken curry recipe

278 ratings Rate
  • Serves 4
  • 20 mins to prepare and 25 mins to cook
  • 283 calories / serving
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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 until the chicken is cooked through, with no pink showing when cut open. 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.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

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  • Ingredients

  • 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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  • Energy 1185kj 283kcal 14%
  • Fat 14.9g 21%
  • Saturates 7.4g 37%
  • Sugars 11g 12%
  • Salt 0.5g 8%

of the reference intake
Carbohydrate 13.5g Protein 23.4g Fibre 5.2g


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