• Kirsten Harris

Sourced Thai Chicken Curry


After a long day on the road, Sourced Thai Chicken Curry was a quick and easy dinner solution. Not having time to stop at the Grocery store the ingredients I had on hand would have to do.

Ingredients : 600g Chicken Thigh Fillets diced, 1 Onion chopped, 400g Sourced Thai Curry, 400 ml Coconut Cream, 1 bunch Coriander, Red Capsicum diced and a cup full of Frozen peas. ( No green beans in the Vegetable drawer today)

To Jush: Add a bunch of chopped Bok choy, or 200g sliced green beans, or your choice of Vegetables.

Serve with : Boiled Jasmine Rice or Brown Rice for a healthy alternative.

To Garnish : sprigs of fresh coriander

Method: Heat 2 teaspoons of Oil in pan, add onion and chicken and the roots of the coriander. Cook on high heat till seared.

Add Sourced Thai Curry stir, add Coconut cream stir.

Simmer 20 mins till tender.

Spoon over cooked Rice and garnish with coriander leaves.

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