Thai coconut chicken

Name: Thai coconut chicken
Total time: 20 min
Yield: serves 2
Ingredients: Thai red curry paste 1-2 tbsp, depending on how hot you like it; half-fat coconut milk 400ml tin; skinless chicken breasts 2, cut into strips; green beans 100g; cherry tomatoes 100g; brown rice 100g, steamed to serve

20 minutes
serves 2
A little effort

We love a freshly made, aromatic curry, but don't always have time to make one. This red Thai chicken curry uses ready-made paste, making it achievable as a quick and easy midweek meal.

December 19, 2014 at 2:27 pm

Ingredients

Thai red curry paste 1-2 tbsp, depending on how hot you like it
half-fat coconut milk 400ml tin
skinless chicken breasts 2, cut into strips
green beans 100g
cherry tomatoes 100g
brown rice 100g, steamed to serve

Method

Step 1

Stir-fry the curry paste in a splash of the coconut milk until fragrant. Add the rest of the milk and bring to a simmer. Add the chicken and beans and simmer for 5 minutes. Add the tomatoes and simmer for another 3 minutes. Serve with brown rice.