Thai chicken and peanut curry
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- Serves: 4 people
- Prep Time:
- Cooking:
- Total Time:
- Calories: 0 kcal
Stuff that's in it
What you do
Put the rice on to cook as per the instructions.
Heat the oil in a wok and add the strips of chicken, green peppers, coriander and spring onion
Stir fry for a good 5 minutes.
Stir in, the curry paste, peanut bitter then soy then add the coconut milk.
Bring to the boil then add the peas and simmer for 10 mins.
Steam the sugar snap peas.
In the wok Squeeze lime juice in and add the baby corn and cook for another 5 minutes.
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Author
SarahMcDonald
sarah@fitfastcook.com
Finally I have been able to put all my creations that I have made over the last 5 years onto a website!!! I’ll be adding more each day and then brand new ones so it will be an endless supply of homemade healthful culinary delights that you can sample at your leisure!
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