Thai coconut chicken
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.
Thai coconut chicken
Ingredients
- 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
Instructions
- 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.
Notes
Adapted from olivemagazine.com
