
Recipes
Level
Easy
Time
40
Serves
4
Ingredients
Ingredients
- 2 chicken breast (diced)
- 2 tbsp (30g) tai red curry paste
- 2 tbsp coconut oil
- 400ml coconut milk
- 90g baby plum tomatoes (quartered)
- 200g mushrooms (sliced) 200ml chicken broth
- pinch salt & pepper
Instructions
Method
Step 1: Heat the coconut oil in a large frying pan
Step 2: Once melted add the tai curry paste and stir to combine
Step 3: Add the chicken and fry over a high heat until browned on all sides
Step 4: Remove the chicken (leaving the juices behind) and place into a large saucepan along with the coconut milk
Step 5: Add the sliced mushrooms to the frying pan and fry for a few minutes
Step 6: Add the tomatoes and the chicken broth while continuing to stir for a few more minutes
Step 7: empty the contents of the frying pan into the saucepan and bring to the boil, turn the heat down to medium and leave to simmer uncovered for a further 20 mins
Step 8: ladle into bowls and serve immediately

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