Saturday, 6 October 2012

Thai Curry

A recipe taken from the SW Takeaway Faves recipe book but I added a bit more curry paste to give it more flavour. You can use red or green curry paste with this recipe.

Serves 2

Extra Easy - dependent on brand*

2 tbsps Thai Red or Green Curry Paste (syns dependent on brand)*
75ml light Coconut Milk (3 syns)
150ml Chicken Stock
2 Chicken Fillets, sliced

You can use any Asian Vegetables you like but here are some recommendations...
Babycorn, diced
Mangetout, sliced in half diagonally
Half a Red onion, cut into wedges
Half a Courgette, sliced
Half a Red Pepper, sliced
Half a small can of Bamboo Shoots

1. Fry the vegetables in a wok sprayed with frylight until soft.
2. Add the chicken and the Thai Curry paste and mix well.
3. Add the stock and coconut milk and leave to simmer until the chicken is completely cooked through.
4. Serve with rice or noodles.

* Sharwoods Thai Green Curry Paste = 0.5 syns per tbsp
   Thai Taste or Sharwoods Thai Red Curry Paste = 1 syn per tbsp

Thai Red Curry
Thai Red Curry
Thai Green Curry

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