Treat yourself to a tasty break and embark on a journey of pleasure with the Thai curry. The chicken curry is wonderfully creamy and has a pleasant spiciness. Try it!
Ingredients
2
portions
This dish has been optimized for 2 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:
Slice the peppers into strips, finely slice the spring onions and then cut the chicken breasts into strips.
step 2
7 Min
Heat oil in a pan or wok and fry the chicken until golden brown. Add the peppers and ginger root and fry for about 3 minutes.
step 3
2 Min
Add spring onions, curry paste and cook for a further minute or so.
step 4
2 Min
Gradually mix the 350ml boiling water into the coconut milk powder in a small jug until smooth, then pour into the pan and mix well. Bring to a gentle simmer for 5 minutes, adding the peas for the last 3 minutes. Finish the curry by adding the Maggi Liquid Seasoning and fish sauce.
Cook the rice
1 Min
Serve the curry with sticky rice and wedges of lime for extra zesty flavour.
