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 | Chicken and Coconut Milk Curry | |
Here's a very easy way to make this Thai-style curry, which has sweet, spicy and sharp flavours and plenty of sauce. Serve with rice (see our Perfect Rice recipe).
Serves 2.
Preparation time 8 minutes. Cooking time 16 minutes.
We used the Tellfresh® Microsafe® 1.5 litre round storer (without steaming rack). The 1.6 litre oblong storer could be used instead.
1 onion, finely chopped
1 clove garlic, finely chopped
1 tablespoon ginger shreads
2 tablespoons light olive oil
250 grams skinned chicken thighs, diced into pieces about 5 cm
1 tablespoon red or green curry paste
¾ cup coconut milk
½ cup chicken or vegetable stock
1 tablespoon lemon juice
1 tablespoon brown sugar
2 cups fresh bean shoots
| Put onion, garlic, ginger and oil into the storer. Microwave on high for 5 minutes. Remove and add chicken and curry paste and stir well. Put lid on storer with red vent open and microwave on high for 5 minutes. Remove and add coconut milk and stock. Put lid on again and microwave on high for a further 5 minutes. Mix in lemon, sugar and bean shoots. Remove lid and microwave uncovered for 1 minute.
Serve immediately with rice and spoon on the delicious sauce. |
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