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Thai Chicken and Vegetable Curry Recipe

Thai Chicken and Vegetable Curry
Thai Chicken and Vegetable Curry

Curry, chicken and vegetables are cooked in a Thai spiced coconut sauce.

This recipe for Thai Chicken and Vegetable Curry serves 4 people.

Time required: 1 hour
(20 minutes to prepare, then cook for 40 minutes)

Ingredients you'll need:

  • 115 g french beans, halved
  • 175 g baby sweetcorn, halved
  • 1 green pepper - capsicum, seeded and diced
  • 20 ml thai green curry paste
  • 5 ml ground cumin
  • 5 ml ground coriander
  • 15 ml sunflower oil
  • 450 g chicken breast, cut into 1cm cubes
  • 150 ml chicken stock
  • 2 cloves of crushed garlic
  • 6 shallots - green onions - scallions, finely chopped
  • 150 ml coconut milk
  • 2 tbsp cornflour
  • 1 sprig of herb sprigs, to garnish
  • 1 handful of toasted cashew nuts, to garnish
  • 1 boiled rice, to serve

How to make Thai Chicken and Vegetable Curry:

  1. Heat the oil in a saucepan, add the shallots, garlic and chicken and cook for 5 minutes until the chicken is coloured all over, stirring occasionally.
  2. Add the coriander, cumin and curry paste and cook for 1 minute.
  3. Add the green pepper, baby sweetcorn, beans, stock and coconut milk and stir to mix.
  4. Bring to the boil, stirring all the time, then cover and simmer for 20-30 minutes until the chicken is tender, stirring occasionally.
  5. Blend the cornflour with about 45ml water in a small bowl. Stir into the curry, then simmer gently for about 2 minutes, stirring all the time, until the sauce thickens slightly. Serve hot, garnished with fresh herb sprigs and toasted cashew nuts and accompanied by boiled rice.

Recipe Notes:

You can add more Thai green curry paste if you like it extra hot.

(Sourced from Healing foods for Special Diets - Hermes House)

See other main course recipes.