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Chicken Thai Curry

  • 4servings
  • 22minutes
  • 543calories

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Source: allrecipes.co.ukReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B9, C
MineralsCopper, Fluorine, Calcium, Potassium, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 teaspoon Flora Cuisine

  2. 2 1/2cm piece fresh root ginger, grated

  3. 1 red chilli, chopped

  4. 4 spring onions, cut into 115g (4 oz) mixed mushrooms, such as chestnut, oyster

  5. 4 boneless, skinless chicken breasts, cut into strips

  6. 55g (2 oz) creamed coconut

  7. 250ml semi skimmed milk

  8. 1-2 teaspoons tamarind paste (30g)

  9. Zest and juice of 1 lime

  10. 1 teaspoon soy sauce

  11. 115g (4 oz) mange tout

  12. 15g fresh coriander leaves

  13. Freshly cooked rice or noodles, to serve (75g dried per person)

Instructions Jump to Ingredients ↑

  1. Heat the Flora Cuisine in a wok or large frying pan, add the ginger, chilli, onions and chicken and stir fry for 5-10 minutes. Add the mushrooms for the last minute.

  2. Crumble in the coconut and add the milk, tamarind paste and mange tout. Simmer gently for 4-5 minutes, stirring occasionally, until cooked. Add the zest and juice of lime and soy sauce.

  3. Sprinkle over the coriander leaves and serve the curry with rice or noodles.

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