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