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Thai Coconut and Lime Curry

  • 4servings
  • 15minutes

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Source: www.bestrecipes.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B6, H, C, E, P
MineralsSelenium, Copper, Iodine, Fluorine, Chromium, Silicon, Potassium, Magnesium, Sulfur, Chlorine, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 tablespoons peanut

  2. 1 kg chicken thigh fillets, trimmed and cup green Thai curry

  3. 1 x 400 mL can coconut

  4. 1 tablespoon fish

  5. 2 teaspoons brown

  6. 250 g cherry tomatoes,red capsicum,

  7. 100 g green beans,

  8. 200 g broccoli

  9. 200 g cauliflower

  10. 1 onion,

  11. 1 cup coriander leaves, roughly Juice of

  12. 1 Steamed rice and lime wedges, to

Instructions Jump to Ingredients ↑

  1. Heat a large frying pan over high heat until hot.

  2. Add 1 tablespoon of oil and half the chicken. Stir-fry for 2-3 minutes or until golden. Remove to a plate.

  3. Repeat with another tablespoon of oil and chicken and remove to plate.

  4. Heat the remaining oil and cook onion until soft.

  5. Add curry paste to pan. Stir-fry for 30 seconds or until aromatic.

  6. Return chicken and any juices to pan.

  7. Add coconut cream, fish sauce, brown sugar, tomatoes, capsicum, beans, broccoli and cauliflower. Stir-fry for 5 minutes or until vegetables are just cooked.

  8. Stir through coriander and lime juice.

  9. Serve with steamed rice and lime wedges.

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