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
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  1. Ingredients
  2. Thai red curry paste 1-2 tbsp, depending on how hot you like it
  3. half-fat coconut milk 400ml tin
  4. skinless chicken breasts 2, cut into strips
  5. green beans 100g
  6. cherry tomatoes 100g
  7. brown rice 100g, steamed to serve
  1. Method
  2. STEP 1
  3. 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.
Adapted from olivemagazine.com
Adapted from olivemagazine.com
Abundant Energy //abundantenergy.ca/