Easy

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Summer Chicken & Vegetable Curry

4

Serves

15 minutes

Prep Time

15 minutes

Cook Time

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Ingredients

Summer Chicken & Vegetable Curry

  • 600g chicken thighs - cut into bite size pieces
  • Garlic salt and freshly ground black pepper
  • 1 tablespoon cooking oil
  • 1 onion - chopped
  • 3 cloves garlic - crushed
  • 1 tablespoon fresh ginger - grated
  • 2 tablespoons ground coriander
  • 1 - 2 tablespoons Thai red curry paste
  • 400ml can coconut milk
  • 2 carrots - peeled and julienned
  • 3 handfuls baby spinach
  • 1 tablespoon each: lime juice, brown sugar
  • 1 teaspoon cornflour - mixed with a little water
  • Rice and naan bread for serving

Method

Summer Chicken & Vegetable Curry

  • Season the chicken with garlic salt and pepper.
  • Heat the oil in a large frying pan or wok over a medium/high heat.
  • Sauté the onion for 1 minute.
  • Add in the chicken and sauté for 5 minutes, browning the chicken on all sides.
  • To the pan, add the garlic, ginger, coriander and the Thai red curry paste. Cook for 2 minutes, stirring constantly.
  • Add in the coconut milk and simmer for 3 minutes. Add in the carrot and continue to simmer for 2 minutes.
  • Stir in the spinach, add in the lime juice, brown sugar and cornflour slurry.
  • Serve with rice and naan bread.