easy thai red chicken and veg curry
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 211.1
- Total Fat: 7.0 g
- Cholesterol: 54.2 mg
- Sodium: 651.6 mg
- Total Carbs: 12.1 g
- Dietary Fiber: 5.8 g
- Protein: 23.8 g
View full nutritional breakdown of easy thai red chicken and veg curry calories by ingredient
Introduction
easy thai red chicken and veg curry (from tesco real foods) easy thai red chicken and veg curry (from tesco real foods)Number of Servings: 4
Ingredients
-
350 grams Chicken Breast
1 tbsp Canola Oil
2 medium Peppers
400 gram(s) Amoy Low Fat Coconut Milk
60 gram(s) tesco thai red curry paste
6 serving kaffir or lime leaves
20 mL Fish Sauce
1 tsp Granulated Sugar
180 gram(s) Mange Tout
250ml water
cornflour
Directions
Heat the oil in a large nonstick saucepan, frying pan or wok. Stir-fry the chicken and peppers for 1 minute until cooked through, with no pink showing. Pour over the coconut milk and add the 250ml of water, curry paste, lime leaves, fish sauce and caster sugar. Bring to a gentle simmer and cook for 5 minutes, stirring regularly.
Add the mangetout and return to a simmer. Mix the cornflour with the remaining 2 tablespoons of cold water and stir into the pan. Cook for another 2–3 minutes until the vegetables are tender and the spiced coconut milk has thickened, stirring frequently. Serve the curry in deep bowls, scattered with fresh coriander or basil if using. By the way – don’t eat the lime leaves.
Top tip
Serve this curry with jasmine rice or basmati rice. Aim to cook no more than 50g per person, so 200g in all. Press the freshly boiled rice into a 200ml metal pudding basin or dariole mould that you’ve oiled lightly and lined with cling film, then turn out into the bowls before adding the hot curry. You only need 1 basin or mould as you can reuse it for all the servings.
Serving Size: 4 large ladels full
Number of Servings: 4
Recipe submitted by SparkPeople user LKENNEA3.
Add the mangetout and return to a simmer. Mix the cornflour with the remaining 2 tablespoons of cold water and stir into the pan. Cook for another 2–3 minutes until the vegetables are tender and the spiced coconut milk has thickened, stirring frequently. Serve the curry in deep bowls, scattered with fresh coriander or basil if using. By the way – don’t eat the lime leaves.
Top tip
Serve this curry with jasmine rice or basmati rice. Aim to cook no more than 50g per person, so 200g in all. Press the freshly boiled rice into a 200ml metal pudding basin or dariole mould that you’ve oiled lightly and lined with cling film, then turn out into the bowls before adding the hot curry. You only need 1 basin or mould as you can reuse it for all the servings.
Serving Size: 4 large ladels full
Number of Servings: 4
Recipe submitted by SparkPeople user LKENNEA3.
