Kosher Thai Chicken Curry in Coconut Milk
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
Fats & Oils
- 1 tbsp vegetable oil
Sauce
- 1 tbsp vegetable oil
- 4 tsp red curry paste (medium)
- 1 cup light coconut milk
- 1 tbsp fresh lemon juice
- 2 tbsp soy sauce
Meat
- 1 tbsp vegetable oil
- 4 tsp red curry paste (medium)
- 1 cup light coconut milk
- 1 tbsp fresh lemon juice
- 2 tbsp soy sauce
- 600 g chicken breasts (skinless & boneless, cut into thin strips)
Vegetable, Fruit & Herbs
- 1 tbsp vegetable oil
- 4 tsp red curry paste (medium)
- 1 cup light coconut milk
- 1 tbsp fresh lemon juice
- 2 tbsp soy sauce
- 600 g chicken breasts (skinless & boneless, cut into thin strips)
- 1 onion (chopped)
- 1 sweet red pepper (cut in thin strips)
- 1 medium lemon rind (grated)
- 1/3 cup fresh coriander
- 1 1/2 cups frozen broccoli (chopped into 1/2 inch pieces)
- 1 cup miniature corn
Method
step 1
In large nonstick frying pan, heat oil over high heat. Stir-fry curry paste for 30 seconds.step 2
Add chicken and stir-fry for 3 minutes. Stir in onion and stir-fry for 1 minute.step 3
Add red pepper and lemon rind. Stir-fry for 1 minute (or until onion is softened).step 4
Stir in coconut milk, soy sauce, lemon juice, broccoli and miniature corn. Bring to boil.step 5
Cook for about 2 minutes (or until liquid is reduced slightly). Stir in coriander.
