Thai Chicken Curry

An easy Thai chicken curry with crunchy water chestnuts and sugar snap peas served in a rich coconut sauce.

Easy Chicken Dinner Curry Thai

Estimated Nutrition

Calories

385.7

kcal / serving

3085.6 kcal total

Carbs

10.6g

per serving

85.1 g total

Fat

27.3g

per serving

218.2 g total

Protein

24.4g

per serving

195.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Light Muscovado Sugar

null

CondimentsSauces

tbsp

Thai Red Curry Paste

1 tbsp used for marinade

tbsp

Thai Fish Sauce

null

Fruits

0.5

piece

Lime

zest and juice

GrainsCereals

tbsp

Plain Flour

null

Liquids

800

Coconut Milk

2 x 400g tins, full-fat

Meat

piece

Chicken Breast

skinless, boneless, cut in half then into long thin slices

NutsSeeds

stalk

Lemongrass

bashed

piece

Kaffir Lime Leaf

null

piece

Salt

to taste

piece

Black Pepper

freshly ground, to taste

OilsFats

tbsp

Sunflower Oil

divided use

Vegetables

piece

Onion

sliced

Root Ginger

peeled and finely grated

250

Sugarsnap Peas

cut in half lengthways

225

Water Chestnut

drained, halved and quartered if large

Method

Slice chicken into thin strips and marinate with one tablespoon of curry paste, salt, and pepper.

Fry chicken in oil over high heat for five minutes until cooked and set aside.

Fry onions in remaining oil for three minutes, then cover and cook for ten minutes to soften.

Add ginger and remaining paste, then stir in flour, coconut milk, fish sauce, and sugar.

Add lemon grass, lime leaves, and chicken to the pan and simmer for five minutes.

Boil sugar snap peas for two minutes, drain, and refresh in cold water.

Discard lemon grass and lime leaves from the curry broth.

Stir in lime zest, juice, water chestnuts, and peas before serving with rice.