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Coconut chicken curry with coriander pesto
Coconut chicken curry with coriander pesto
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Prep Time:
15 minutes
Cook Time:
29 minutes
Total Time:
44 minutes
Quick and easy chicken curry perfect for any busy night.
Ingredients:
  • 18.40 gm sunflower oil
  • 1 onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 56.00 gm Thai green curry paste
  • 800g chicken thigh fillets, cut into 2cm cubes
  • 40.00 gm coriander pesto, plus extra to serve (see note)
  • 250ml chicken stock
  • 400ml coconut milk
  • 4-6 small chat potatoes, quartered
  • 1-48.80 gm fish sauce, to taste
  • Juice of 1 lime, plus wedges to serve
  • Coriander leaves, to serve
Instructions:
  • In a large saucepan over medium heat, warm oil. Add onion and sauté until softened, about 1-2 minutes. Stir in garlic and curry paste; cook until fragrant, about 1 minute. Add chicken and cook for 1 minute, coating in paste, then add pesto, stock, and coconut milk. Bring to a boil, then reduce heat and simmer for 15 minutes, stirring occasionally until chicken is nearly cooked. Add potatoes, cook for 10 minutes until tender. Season with fish sauce and lime juice to your liking.
  • Ladle the flavorful curry into bowls, season to taste, garnish with fresh coriander, and enjoy with a squeeze of lime and a dollop of extra coriander pesto if desired.

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