Thai Chicken Coconut Curry
Prep: 20 mins
Cook: 20 mins
Servings: 4
All the flavour but with lower GI, this lighter Thai Chicken Coconut Curry is a delicious dinner in under 40 minutes. It takes on traditional Thai cooking by using sugar in the spiced sauce.
Ingredients
- 1 tsp coriander seeds
- 2 cloves garlic, chopped
- 2cm piece ginger, chopped
- 2 tsp oil
- 400ml coconut milk
- ½ cup chicken stock
- 1 lemongrass, white portion halved lengthways
- 3 kaffir lime leaves, scored
- 600g chicken tenderloins
- 1 tbsp fish sauce
- 3 tsp CSR Low GI Sugar
To Serve:
- Beanshoots
- Coriander
- Thai basil
- Lime wedges
- Brown rice
Method
- Place coriander seeds into frying pan and lightly toast. Remove and grind in a mortar and pestle with the garlic and ginger.
- Heat oil in frying pan and add paste. Cook for several minutes until fragrant. Add coconut milk, stock, lemongrass and lime leaves.
- Place chicken into coconut mixture and gently cook for 10 mins until chicken is cooked through, without bringing liquid to a boil. Stir in fish sauce and sugar. Cook a further 2-3 mins.
- For serving, garnish chicken with beanshoots, coriander and thai basil. Squeeze with lime and accompany with rice and vegetables.
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