Creamy thai red chicken curry – look, it’s a bit of a ‘cheat’ meal in that it uses curry paste but so what, it’s better than a slap in the face with a wet willy, no? And look – no preamble this time, we’re going to go straight in. Unlubed. Pucker up.
Actually, before we get to the recipe – just a quick reminder (and you’ll see these for the next few weeks!):
If you’ve enjoyed our recipes or nonsense and only if you can afford to donate a couple of quid, please do! The response has been absolutely phenomenal and honestly, nothing but a massive thank you for both me and Paul to all those who have chipped in. Every last penny goes to Bryson’s Animal Shelter. Please do forgive us our advertising – but it’s for a good cause!
Right! Recipe. Let’s do this. This makes enough for four, serve with rice.
to make creamy Thai red chicken curry you will need:
- 2 chicken breasts, cut into strips (get some hefty ones from our Musclefood pack!)
- 3 tbsp Thai red curry paste (4.5 syns)
- 2 small courgettes, halved lengthways and then sliced
- 2 red peppers, sliced
- 1 medium carrot, sliced
- 1 red onion, quartered and then sliced
- 400g tin light coconut milk (14 syns)
- 1 tbsp cornflour
- 2 tbsp chopped coriander (optional)
to make creamy Thai red chicken curry you should:
- heat a little oil in a large frying pan over a medium high heat
- add the chicken and cook for about three minutes, stirring frequently
- add the curry paste, courgette, pepper, carrot and onion to the pan and cook for another 3 minutes
- whisk together the coconut milk and cornflour until dissloved, then add to the pan
- bring the mix to the boil then reduce to a simmer over a medium heat for 1-2 minutes, or until thickened
- if using (we didn’t, because it’s rank), stir in the chopped coriander at the end
- eat!
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J
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