Thai chicken curry

Thai chicken curry

A fragrant dish that will get your taste buds tingling.

By , 21 September 2015
Thai chicken curry
  • Ready in: 30 mins
  • Serves: 4
  • Price: £2.40 per serving
Nutritional Info
Each 271g serving contains
  • Fat 19
    27%
  • Sat Fat 11
    53%
  • Sugar 6.1
    7%
  • Salt 3.4
    56%
  • Cals 361
    18%
of your reference intake.
Typical energy values per 100g: 558kJ/133kcal.
Ingredients
  • 2 tbsp sunflower oil
  • 2 x 244g packs Asda Mini Chicken Breast Fillets, cut into bite-sized pieces
  • 1 garlic clove, chopped
  • 3 tbsp Asda Thai Green Curry Paste
  • 400ml can reduced-fat coconut milk
  • 2 tbsp Asda Light Soy Sauce
  • 2 tbsp Thai Fish Sauce
  • 1 tsp sugar
  • 2 dried lime leaves
  • 100g mangetout
  • 100g baby corn
  • Thai jasmine rice, to serve
Method
  • Heat the oil in a frying pan, add the chicken and cook on a medium heat until white all over. Reduce the heat and cook for 8 minutes.

  • Add the garlic and cook for 1 minute. Stir in the curry paste and cook for a further 2 minutes.

  • Transfer the chicken and pan juices to a pan. Add the coconut milk, soy and fish sauces, sugar, lime leaves and 150ml water. Simmer for 5 minutes, then add the mangetout and baby corn and simmer for a further 3-4 minutes.

  • Serve with Thai jasmine rice.