Chicken Thai Curry


1 person made this

About this recipe: Enjoy a quick and easy Thai chicken curry that's healthier than the norm! Served with noodles, this is a tasty recipe that the whole family can enjoy.

Sponsored by

Serves: 4 

  • 1 teaspoon Flora Cuisine
  • 2.5cm piece fresh root ginger, grated
  • 1 red chilli, chopped
  • 4 spring onions, cut into 4
  • 115g (4 oz) mixed mushrooms, such as chestnut, oyster
  • 4 boneless, skinless chicken breasts, cut into strips
  • 55g (2 oz) creamed coconut
  • 250ml semi skimmed milk
  • 1-2 teaspoons tamarind paste (30g)
  • Zest and juice of 1 lime
  • 1 teaspoon soy sauce
  • 115g (4 oz) mange tout
  • 15g fresh coriander leaves
  • Freshly cooked rice or noodles, to serve (75g dried per person)

Prep:12min  ›  Cook:10min  ›  Ready in:22min 

  1. Heat the Flora Cuisine in a wok or large frying pan, add the ginger, chilli, onions and chicken and stir fry for 5-10 minutes. Add the mushrooms for the last minute.
  2. Crumble in the coconut and add the milk, tamarind paste and mange tout. Simmer gently for 4-5 minutes, stirring occasionally, until cooked. Add the zest and juice of lime and soy sauce.
  3. Sprinkle over the coriander leaves and serve the curry with rice or noodles.

Similar recipes

Reviews (1)


Although a lovely recipe,its not very healthy as the saturated fat is 11g,people should be eating food with less than 5 grams of sat fats per 100g - 14 Jun 2012

Write a review

Click on stars to rate

More collections