Thai chicken stri-fryby J Jones
|Preperation time: 5 mins
Cooking time: 20 mins
|3 chicken breasts, cut into strips;
1 tbsp Thai green curry paste;
200ml creamy coconut;
175g frozen peas;
3 salad onions, trimmed and shredded;
1 tbsp vegetable oil;
rice for 4 people, such as fragrant thai rice.
|Heat the oil in a wok or large frying pan and
stir-fry the chicken for 4 minutes until it turns white. Add the
curry paste and cook for a further minute.
Add the creamy coconut and peas. Bring to the boil and simmer for 15 minutes until the chicken is tender.
Meanwhile cook the rice.
Serve the stri-fry with the rice and scatter the shredded salad onions on the top.
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