Thai Chicken & Peanut Curry

Serves 4


1 tbsp vegetable oil

bunch spring onions, sliced

small bunch coriander, stalks finely chopped, leaves picked

500g /1lb 2oz chicken breasts, sliced

3-4 tbsp Thai red curry paste

4 tbsp peanut butter

1 tbsp soft brown sugar

1 tbsp soy sauce

400ml can light coconut milk

175g / 6oz pack baby corn

250g/9oz bag baby spinach

or 125g/4 ½ oz French beans

juice 1 lime



Heat the oil in a large saucepan or flameproof casserole. Add the spring onions and coriander stalks and cook for 1 min. Add the chicken slices and cook for 5 mins until starting to brown. Stir in the curry paste and peanut butter. After 30 secs, add the sugar, soy and coconut milk, plus ½ can of water. Mix well, put a lid on and leave to simmer for 10 mins, stirring occasionally.

Remove the lid, add the baby corn and increase the heat. Bubble for 10 mins until the corn is cooked and the sauce has thickened a little. If using French beans blanch them in a pan of boiling water for 5 minutes, drain and refresh in cold water Add the spinach and just stir through to wilt or add the blanched French beans. Stir in the lime juice and check the seasoning. Serve scattered with the coriander leaves and rice.


To get ahead: The curry can be made up to 2 days ahead and stored in the fridge.


To freeze: The curry can be frozen up to 2 months ahead: thoroughly defrost, then heat in a pan on the hob until curry is hot all the way through.


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