Recipe 28 Tesco Real Food Thai Chicken Curry

One of the main aims of doing a recipe a week project was to try new things and so far I have explored lots of different cuisines. But curries are still something I haven't mastered..and especially Thai ones. Having only tried green curry in a couple of restaurants, I wanted to try using a red paste to make my own. I found a nice looking recipe at Tesco Real Food and gave it a go.

2tbsp sunflower oil
2 large chicken breasts, cubed
1 onion, sliced
2 red peppers, deseeded and roughly chopped
1-2tbsp Thai red curry paste
400ml tin reduced-fat coconut milk
1 small cauliflower, divided into florets
100g (3½oz) baby sweetcorn
100g (3½oz) mangetout
handful fresh coriander, chopped, plus extra leaves to garnish

Heat the oil in a large pan and fry the chicken for 5-6 minutes until golden. Then add the onion and peppers and fry for 3-4 minutes until tender.

Add the red curry paste and fry for a minute, then pour over the coconut milk.

Bring to the boil then simmer for 5 minutes. Put in the cauliflower, cook for a further 5 minutes, then add the baby sweetcorn and cook for 2-3 minutes.

Cut the mangetout into strips and add them to the pan with the coriander just before serving.

 I cooked the curry in a wide based frying pan which I believe may have been a mistake as the cauliflower took a very long time to cook. I didn't have mange tout or sweetcorn, so replaced it with peas and green beans which I thought worked very well.

I served it with rice, broccoli and cucumber (as I wasn't sure how hot it was going to be). It came out quite dry and I think it was safer for me to put the lower amount of paste in, but next time I might add a little more. With only needing a small amount of paste for the recipe, it means the meal works out quite cheap which is great!


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