Thai Green Chicken Curry recipe

  • Serves 4
  • 15 mins to prepare and 15 mins to cook
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ThaiGreenChickenCurry 6422
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Customer recipe by Joanne Burn
Added 76 months ago

Soften the garlic and onion in the olive oil in a medium saucepan.

 

Stir in the green curry paste, cooking for 1 minute.

 

Stir in the apple juice. Cook for 1 minute more.

 

Add the coconut milk and bring the sauce to a simmer. Do not boil or the coconut milk may separate.

 

Stir in the aubergine and red pepper strips. Cook gently for 5 minutes.

 

Add the chicken to the mixture with the soy and chilli sauces. Simmer, stirring occasionally, for 8-10 minutes, or until the chicken is cooked through. Check for seasoning.

 

Meanwhile, cook the basmati rice as per packet instructions.

 

Before serving, stir half the coriander into the sauce. Serve the curry with the rice, garnished with the remaining coriander.

 

Hints:

Don't let the curry boil or the coconut milk will split!

 

A good one for left-over vegetables.

 

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

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  • 1 garlic clove, sliced
  • ½ red onion, sliced thinly
  • 45ml (3tbsp) olive oil
  • 2tbsp green curry paste
  • 125ml (4fl oz) apple juice
  • 400ml - coconut milk
  • ½ medium aubergine, sliced into strips
  • ½ red pepper, sliced
  • 125g (4oz) mange tout cut into pieces
  • 400g (13oz) chicken breasts, sliced into fingers
  • 15ml (1tbsp) soy sauce
  • 15ml (1tbsp) sweet chilli dipping sauce
  • 250g basmati rice
  • handful fresh coriander, coarsely chopped
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