Your cart is empty
Prep
10m
Cook
20m
Total
30m
Prep
10m
Cook
20m
Total
30m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
First up, let's get the prep done. For the veg, slice the chillies and the stems of the coriander (very optional), saving the leaves for serving. Cut the carrots into small irregular pieces. I do this by holding my knife at an angle and rolling the carrot over 180 degrees before every cut. Finally, cut the chicken thighs into bite-sized pieces. I just went into 4.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
4
M
I
800
g
Boneless, skinless chicken thighs
400
g
Full-fat coconut milk
70
g
Yellow curry paste, can sub for other curry paste
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
712kcal
Fat
31g
Carbs
57g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Only visible to you
Made it?
Cancel
Tijana M
2 days ago
I’m a bit confused with adding the remaining coconut milk in step 5. Should I add it only if the milk is homogeneous? Or should I add the water that’s left behind if I started with the thick stuff? Thanks!
Like
Reply
Finn
2 days ago
Yes, whatever you've got left in the can. The homogenous stuff or the water that's been left behind, you want it all in the curry.
Like
Reply
H
Helen
8 days ago
Possibly a stupid question ... but does the calories include the portion of rice?
Like
Reply
Finn
8 days ago
Yes! 150g Cooked Rice per person
Like
Reply
M
Marcus
15 days ago
Really good! Took a while with the chicken since I did 6 portions but came out great
Like
Reply
U
Ulla
16 days ago
So good!
Like
Reply
