Margaret Fulton's Red Thai Bbq Chicken Curry

Ingredients

  • 1 BBQ chicken
  • 1-2 tbs red curry paste
  • 1 x 400ml can coconut milk
  • 1 cup water
  • 1/4 fresh pineapple, cut into chunks
  • 1 cup Birds Eye frozen baby peas
  • 2 tbs fish sauce
  • 4 fresh kaffir lime leaves
  • 10 cherry tomatoes
  • coriander to garnish
  • 1 cup Homebrand jasmine rice, steamed according to packet instructions

Description

A Twist On A Classic Thai Favourite

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