3 June 2016

Recipe: Award Winning Thai Coconut Curry

by Default Admin

SSDP TCC recipe img

A smooth, creamy style curry with coconut milk, lime, lemongrass and spices. Suited to chicken, seafood and meat as well as tofu and vegetables. Quick and easy gold-medal-winning taste!

Award Winning Thai Coconut Curry


750g chicken fillets
2 tablespoons vegetable oil
2 cups water
1 x Simply Stirred Thai Coconut Curry Dinner Pack

Heat 2 tablespoon oil in a large frying pan over low to medium heat and fry off the hard spices whilst stirring.

Add 2 cups water and mix in the large sachet. Bring to boil. Simmer for 2min whilst stirring.

Add diced chicken and chilli to taste. Cook on low heat until chicken is cooked through, stirring occasionally.

Serve over rice and top with coriander.

SSDP TCC recipe shop now