Thai chicken and vegetable curry
If you want a quick dinner, this is just perfect as it takes just under 30mins.
What goes well with this dinner?
As it’s so tasty, simply serve with plain boiled rice and shop bought prawn crackers.
Thai chicken and vegetable curry
Ingredients
- 3 chicken breasts, cut in to bite size chunks
- 2 tbsp vegetable oil
- 1 onion sliced
- 1 red pepper, deseeded and sliced
- 1 courgette, sliced
- 1 red chilli, deseeded and thinly sliced
- 1 tsp garlic paste
- 1 tsp ginger paste
- 1 tin of coconut milk
- 3 tbsp red Thai curry paste
- 2 tsp soy sauce
- 2 tsp sweet chilli sauce
Instructions
- Heat half the oil in a large non-stick saucepan over a medium heat.
- Fry the chicken until golden. Remove from the pan and set aside.
- Add the remaining oil and heat. Add the onions, pepper, courgettes, chilli, ginger and garlic and fry for a few mins until the vegetables are just softening.
- Add the coconut milk, Thai paste, soy sauce and sweet chilli sauce, stir for few mins then return the chicken to the pan, cover and simmer until chicken is cooked through.
- Serve with plain boiled rise and shop bought prawn crackers.