Easy
Summer Chicken & Vegetable Curry
4
Serves
15 minutes
Prep Time
15 minutes
Cook Time
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.