Easy Thai Chicken Curry
This delicious and fragrant curry is great for introducing your kids to gentle spices. Makes approximately 4 servings Preparation time is approximately 15 minutes Cooking time is approximately 25 minutes Ingredients 1 tablespoon of sunflower oil 2 tablespoon Thai green or red curry paste 750g cubed chicken breast Grated zest of 1 lime, plus juice 400ml of coconut milk/light coconut milk Shake of light soy sauce (gluten free if necessary) Handful of green beans, trimmed Broccoli florets roughly chopped Ground black pepper Handful of coriander, chopped (optional) Red chilli, finely sliced to decorate (optional) How to make Easy Thai Chicken Curry Heat the oil in the large frying pan or wok. Add the curry paste. Cook for 1 min. Reduce heat and add the chicken pieces and lime zest until coated in the paste. Add the coconut milk, soy sauce, green beans and broccoli. Bring to a simmer and cook for 20 mins until chicken is cooked through. Stir in the coriander and lime juice. Decorate with sliced red chilli if using. Season with black pepper. Sit for 5 mins to allow sauce to thicken up. To Serve: Serve with wholegrain rice or a naan bread. HINTS & TIPS Why not cook extra and have for lunch the next day? Please click HERE to see Cooking Good’s statement on allergens and substitutions within recipes. Don’t forget to look at our useful articles on a variety of family topics including batch cooking, leftovers, hydration, fussy eaters and more! Here is the LINK.
A delicious and fragrant curry that is great for introducing your kids to gentle spices.