Chicken Thai Curry

    22 min

    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.


    1 person made this

    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.

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    Reviews in English (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

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