Easy Thai Red Chicken Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 tbsp Olive Oil3 tbsp thai red curry paste4 bonless, skinless chicken breasts, about 600g total weight sliced400ml can coconut milk300ml hot chicken stockjuice of 1 lime, plus lime halves to serve200g pack mixed baby sweetcorn and magetouts2 tbsp freshly chopped coriander, plus springs to garnishrice or rece noodles to serve.
1. Heat the oil in a wok or large pan over a low heat. Add the curry paste and cook for 2 min or until fragrant.
2. Add the chicken and fry gently for about 10 min.
3. Add the coconut milk, hot stock, lime juice and sweetcorn to the pan and bring to the boil. Add the mangetouts, reduce the heat and simmer for 4-5 min until the chicken is cooked.
4. Stir in the chopped coriander, garnish with coriander sprigs and serve immediately with rice or noodles and lime halves to squeeze over.
Serving Size: 4 portions
Number of Servings: 4
Recipe submitted by SparkPeople user RONELVDB.
2. Add the chicken and fry gently for about 10 min.
3. Add the coconut milk, hot stock, lime juice and sweetcorn to the pan and bring to the boil. Add the mangetouts, reduce the heat and simmer for 4-5 min until the chicken is cooked.
4. Stir in the chopped coriander, garnish with coriander sprigs and serve immediately with rice or noodles and lime halves to squeeze over.
Serving Size: 4 portions
Number of Servings: 4
Recipe submitted by SparkPeople user RONELVDB.
Nutritional Info Amount Per Serving
- Calories: 173.0
- Total Fat: 7.6 g
- Cholesterol: 7.5 mg
- Sodium: 404.1 mg
- Total Carbs: 19.7 g
- Dietary Fiber: 0.2 g
- Protein: 5.8 g
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