Hairy Bikers’ Thai Chicken and Coconut Curry
Hairy Bikers’ Thai chicken and coconut curry is the perfect quick and easy dinner from The Hairy Bikers’ new show, The Hairy Dieters. This delicious recipe takes a classic dish and reduces the calories to turn it into a healthy family meal.
Hairy Bikers' Thai Chicken and Coconut Curry
Ingredients
- 1 tbsp sunflower oil
- 3 boneless skinless chicken breasts, cut into thin slices
- 1 large red pepper deseeded and cut into thin strips
- 1 large yellow pepper deseeded and cut into thin strips
- 400 ml can of half-fat coconut milk
- 250 ml cold water plus 2 tbsp
- 2 heaped tbsp Thai green or red curry paste
- 6 dried or fresh kaffir lime leaves
- 4 tsp nam pla Thai fish sauce
- 1 tsp caster sugar
- 150 g mangetout peas trimmed
- 2 tbsp cornflour small handful of fresh coriander roughly torn
- Small handful of fresh basil leaves roughly torn
Instructions
- Heat the oil in a large non-stick saucepan, frying pan or wok.
- Stir-fry the chicken and peppers for 1 minute. 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 (and don't eat the lime leaves!)
Notes
You could use leftover cooked chicken in this recipe just make sure you reduce the cooking time for the chicken.
