Thai butterfly chicken curry

Cooking Meat Thai butterfly chicken curry

Curry for kids: Warm them up gently with this low-heat, kid-friendly chicken curry.

Lables: Egg free Gluten free Lactose free Wheat free
  1. Heat a wok over medium heat. Add curry paste. Cook, stirring, for 1 minute or until fragrant. Add coconut milk, fish sauce, sugar, garlic, ginger, cinnamon and stock. Bring to a simmer, stirring occasionally.
  2. Add potato and chicken. Cook, covered, for 15 to 20 minutes or until chicken is cooked through and potato tender. Stir in onion and lime juice. Serve with rice.

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1/4 cup Maesri massaman curry paste
400g can coconut milk
2 tbsp fish sauce
2 tbsp brown sugar
1 garlic clove, crushed
2cm piece fresh ginger, finely grated
1/4 tsp ground cinnamon
1/2 cup Massel salt reduced chicken style liquid stock
300g orange sweet potato, peeled, cut into 3cm pieces
500g chicken breast fillets, thickly sliced
1 green onion, thinly sliced
1 tbsp lime juice
Steamed jasmine rice, to serve

Adv

Autors
Preparation time
10
Cooking time
20
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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