Thai curry

We love the flavours used in this Thai curry recipe; it’s packed with vegetables and you can make it from start to finish in about 30 minutes.

We love the flavours used in this Thai curry recipe; it’s packed with vegetables and you can make it from start to finish in about 30 minutes.

Ingredients

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Heat the oil in a frying pan. Fry the chicken for 5 minutes until golden brown. Add the ginger and cook for 1 minute. Stir through the Thai curry paste and cook for 2 minutes more over a medium heat. Add the coconut milk and half a tin (200ml) of water and simmer for 10 minutes until the chicken is cooked through.
Add the soy sauce and lime juice, taste, then add more if needed.
Add the veg and cook for a further 2 minutes. Throw in the coriander, then serve straightaway with rice.

Nutrition: per serving

Next time around make the curry with salmon: cook the ginger and curry paste, then add the coconut milk and water. Bring to a simmer and add 4 skinless salmon steaks, cut into chunks. Cook for
3-4 minutes until the salmon is cooked. Complete recipe as above.
OR Use shredded leftover roast chicken instead of chicken thighs

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Reviews

A sensational Thai curry recipe that is quick and easy...

Vegetarian

Thai curry recipes

We’ve used a good quality spice paste to make this...