Thai Chicken curry

Course: Main, Dinner
Cuisine: Thai
Prep: 5 mins
Cook: 15 mins
Serve: 4 people


1 1/3 cups White Rice
1 Onion, sliced
300 gr Skinless Chicken Breast, sliced
1 Green capsicum, sliced
1 1/2 tbsp Thai Green Curry paste
400 ml Light coconut milk
250 mls Chicken stock
100 gr Snow peas, topped and tailed
1 small bunch Coriander, chopped

Step by step

Cook White Rice as per pack instructions
Saute the onion and chicken in a hot pan for 2 minutes until browned
Add the capsicum, curry paste, coconut milk and stock
Cook for another 2 minutes to heat through
Add the snow peas and coriander and cook for another minute
Serve the curry over cooked Superior Jasmine Rice
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