Products Used
Thai Coconut Chicken Curry with Cauliflower Rice
A family favourite, this simple Thai cocnut chicken curry uses our Baby Carrots and Garden Peas to save you time on prepping, washing and chopping. We serve this with Cauliflower Rice as a lighter alternative to boiled rice but this is up to you. If you would like to make this recipe vegetarian friendly, remove the fish sauce and the chicken. Add 200ml vegetable stock to the coconut milk. Stir in 200g split red lentils and cook for 10 minutes before adding in the carrots & peas.
- 25 minutes
- 4 people
Ingredients
Check you have the following store cupboard/freezer ingredients ..
Chicken
Vegetable oil
Garlic
Chilli flakes
Thai fish sauce
Soy sauce
Coconut milk
Black pepper
Basil Green
Isle Baby
Carrots Green
Isle Garden Peas
Green Isle Cauliflower Rice
Ingredients
2 tablespoons vegetable oil
2 garlic cloves, crushed
1 teaspoon chilli flakes
4 boneless chicken breasts, cut into bite sized pieces
1 dessertspoon Thai fish sauce
2 tablespoons soy sauce
400 ml can coconut milk
Freshly ground black pepper
200g Green Isle Baby Carrots
200g Green Isle Garden Peas
Basil, handful of fresh leaves shredded
Green Isle Cauliflower Rice
Method:
- Heat the oil in a preheated wok or deep frying pan, add the garlic and chilli flakes and gently stir-fry for 1 minute.
- Add the chicken and continue to stir-fry over a moderate heat for 5 minutes or until the chicken is golden.
- Stir in the fish sauce and soy sauce and mix well before adding in the coconut milk. Season with black pepper and continue to cook over a moderate heat for 10 minutes.
- Add the Green Isle Baby Carrots and Garden Peas and cook for 4 minutes.
- Mix through shredded basil
- Serve with Green Isle Cauliflower Rice
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