No-fry Thai Curry2013-04-29
- Yield : 1
- Servings : 2
- Prep Time : 10m
- Cook Time : 10m
- Ready In : 20m
You are going to love this recipe as you will be able to cook a delicious Thai curry without any special effort and time! Tasty chicken coated with Thai curry with some spices gives you an authentically Thai, flavorful dinner.
- 2 tablespoons Thai green curry paste
- 400 ml coconut milk
- 2 pieces chicken breast fillet (very thinly sliced)
- 1 red pepper (seeded, cut into chunks)
- 3 spring onions (cut into long pieces)
- frozen peas
- coriander or basil
- rice noodles
For the sauce, stir the curry paste over the heat for a few seconds, then add coconut milk and bring to the boil.
Add the chicken and vegetables, let it simmer a little, then turn down the heat and cook very gently for 5 minutes until the chicken is soft and tender but the vegetables still have some texture.
Stir in the coriander or basil and serve spooned over rice or noodles.