Chicken Thai Curry

Name: Chicken Thai Curry
Ingredients: 1 teaspoon Flora Cuisine or 5g Flora Buttery; 1 inch fresh root ginger piece, grated; 1 red chilli, chopped; 4 spring onions cut into 4; 1 1/4 cups mushrooms mixed, such as chestnut, oyster; 4 boneless skinless chicken breasts cut into strips; 11/16 cup coconut creamed; 250ml semi-skimmed milk; 2 teaspoons tamarind paste 30g; 1 lime; 1 teaspoon soy sauce; 1 1/8 cups mangetout; 15/16 cup fresh coriander leaves; cooked rice Freshly, or noodles, to serve, 75g dried per person

14 ingredients

3 steps

Ingredients

1 teaspoon Flora Cuisine or 5g Flora Buttery
1 inch fresh root ginger piece, grated
1 red chilli, chopped
4 spring onions cut into 4
1 1/4 cups mushrooms mixed, such as chestnut, oyster
4 boneless skinless chicken breasts cut into strips
11/16 cup coconut creamed
250ml semi-skimmed milk
2 teaspoons tamarind paste 30g
1 lime
1 teaspoon soy sauce
1 1/8 cups mangetout
15/16 cup fresh coriander leaves
cooked rice Freshly, or noodles, to serve, 75g dried per person

Directions

1

Heat the Flora in a wok or large frying pan, add the ginger, chilli, onions and chicken and stir-fry for 5-10 minutes. Add the mushrooms for the last minute.
2

Crumble in the coconut and add the milk, tamarind paste and mangetout. Simmer gently for 4-5 minutes, stirring occasionally, until cooked. Add the zest and juice of lime and soy sauce.
3

Sprinkle over the coriander leaves and serve the curry with rice or noodles.