Thai Style Prawn and Chicken Curry

One of the easiest culinary cultures to experiment with is Thai cuisine. Fragrant and colourful, it embraces a fine balance of flavours that are simultaneously hot and refreshing.

Thai curry makes the house smell incredible!


1 onion

400g chicken chopped into bite-sized pieces

1 red chilli, chopped (for a cooler curry you can remove the seeds and membranes and just use the skin)

1 tin low fat coconut milk

1 red pepper, sliced

1 handful of green beans and snap peas

5 prawns per person, or as many as you like, depending on the size

3 tablespoons red curry paste

Fry the onion and chicken with 3 tablespoons of red curry paste and a chopped chilli. Add 1 tin of coconut milk, a red pepper and the green vegetables. Bring to the boil then turn the heat to a low setting and simmer until everything is tender.

In a separate pan, fry the prawns in a little lemon juice until the meat is white. Add a little water or more lemon juice if necessary.

Stir the prawns into the curry, garnish with fresh coriander and serve with rice.


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