Hairy Bikers Thai Chicken And Coconut Curry Recipes

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HAIRY BIKERS' THAI CHICKEN AND COCONUT CURRY RECIPE



Hairy Bikers' Thai chicken and coconut curry recipe image

This delicious Hairy Bikers' Thai chicken and coconut curry recipe takes a classic dish and reduces the calories to turn it into a healthy family meal

Provided by Hairy Bikers

Categories     Dinner

Time 25m

Yield Serves: 4

Number Of Ingredients 13

1 tbsp sunflower oil
3 boneless, skinless chicken breasts, cut into thin slices
1 large red pepper, deseeded and cut into thin strips
1 large yellow pepper, deseeded and cut into thin strips
400ml can of half-fat coconut milk
250ml cold water, plus 2 tbsp
2 heaped tbsp Thai green or red curry paste
6 dried or fresh kaffir lime leaves
4 tsp nam pla (Thai fish sauce)
1 tsp caster sugar
150g mangetout peas, trimmed
2 tbsp cornflour small handful of fresh coriander, roughly torn
Small handful of fresh basil leaves, roughly torn

Steps:

  • Heat the oil in a large non-stick saucepan, frying pan or wok. Stir-fry the chicken and peppers for 1 minute.
  • Pour over the coconut milk and add the 250ml of water, curry paste, lime leaves, fish sauce and caster sugar. Bring to a gentle simmer and cook for 5 minutes, stirring regularly.
  • Add the mangetout and return to a simmer. Mix the cornflour with the remaining 2 tablespoons of cold water and stir into the pan. Cook for another 2-3 minutes until the vegetables are tender and the spiced coconut milk has thickened, stirring frequently.
  • Serve the curry in deep bowls, scattered with fresh coriander or basil if using (and don't eat the lime leaves.)

Nutrition Facts : @context https, Calories 339 Kcal, Sugar 8.0 g, Fat 13.5 g, SaturatedFat 7.3 g, Sodium 1.71 g, Protein 33.9 g, Carbohydrate 20.4 g

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