Chicken Thai Curry Recipe | Yummly

Chicken Thai curry

FLORA(1)
Alye A.: "My curry turned out great but when I first tried…" Read More
14Ingredients
12Minutes
Read Directions
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Ingredients

US|METRIC
  • 1 teaspoon Flora Cuisine (or 5g Flora Buttery)
  • 2.5 centimeters fresh root ginger (piece, grated)
  • 1 red chilli, chopped (red, chopped)
  • 4 spring onions (cut into 4)
  • 115 grams mushrooms (mixed, such as chestnut, oyster)
  • 4 boneless skinless chicken breasts (cut into strips)
  • 55 grams coconut (creamed)
  • 250ml semi-skimmed milk
  • 2 teaspoons tamarind paste (30g)
  • 1 lime
  • 1 teaspoon soy sauce
  • 115 grams mangetout
  • 15 grams fresh coriander (leaves)
  • cooked rice (Freshly, or noodles, to serve, 75g dried per person)
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    Directions

    1. Heat the Flora 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 mangetout. 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(1)

    Alye A. 5 years ago
    My curry turned out great but when I first tried making it because I didn't know what way to cute the chicken and the vegetables but other than that it was great

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