QUICK RECIPIES

Thai red chicken curry

Ingredients

Serves: 4 

2 teaspoons olive oil

450g chicken breast fillets, cut into strips

1 tablespoon Thai red curry paste

1 small courgette, halved lengthways and sliced

1 red pepper, sliced into strips

1 medium carrot, sliced

1 red onion, quartered then sliced

400g tin light coconut milk

1 tablespoon cornflour

2 tablespoons chopped fresh coriander

Method

Prep:10min  › 

Cook:10min  ›  Ready in:20min 

Heat the oil in a large frying pan or wok over medium-high heat. Add the chicken pieces; cook and stir for about 3 minutes. Mix in the curry paste, courgette, pepper, carrot and onion. Cook and stir for a few minutes.

Whisk together the coconut milk and cornflour to dissolve, then add to chicken mixture. Bring to the boil, then reduce to a simmer over medium heat for 1 minute, or until thickened. Right before serving, stir in the coriander.

Tips

Feel free to add more or less curry paste according to taste. Serve with wedges of fresh lime for a tasty finish.