Coconutty Thai Chicken Curry Recipe at MyDish

Coconutty Thai Chicken Curry

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Method

  • 1. Heat the oil in a large pan or casserole. add the chicken and onion and fry for 10mins, stirring,until the chicken is golden brown. stir in the curry paste and cook for a further min, then add the peppers and squash.

  • 2. Add the coconut milk and stock, bring to the boil, cover loosely and simmer for 15mins. stir in the cauliflower and cook for a further 5-10mins until tender. stir through the basil and spinach until wilted. remove from the heat, garnish with coconut shavings,if using,and serve with coconut rice or steamed jasmine rice.

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    Ingredients

    • 2tbsp sunflower oil
    • 500g free range, boneless chicken thighs (or leftover chicken), cut into large chunks
    • 1 large onion, roughly chopped
    • 2-3tbsp thai red curry paste
    • 2 red peppers, roughly chopped
    • 1 medium butternut squash, peeled, deseeded and cut into large chunks
    • 400g  can coconut milk (reduced fat if preferred)
    • 200ml hot chicken stock
    • 1 small(about 500g) cauliflower, broken into florets
    • 4 sprigs basil, leaves only, roughly torn
    • 200g  pack spinach
    •  toasted coconut shavings (optional)

    By Views 689  Added Sun May 20 2012