Ingredients
- 1 box Fry’s Chicken style strips
- 2 cups low-fat coconut milk
- 1 tbsp Thai Green Curry paste
- 1/2 onion, chopped
- 4 lime leaves
- 1 medium red chilli and green chilli, sliced in half diagonally
- 1 tbsp palm or soft brown sugar
- 2 baby marrows, sliced
- Handful of fresh coriander
Method
- Simmer the coconut milk with the curry paste, lime leaves, chilli and sugar in a pot for 5-7 minutes before adding all the vegetables at once. Bring to boil and cook quickly for 10-12 minutes, until vegetables are just tender.
- Heat a little oil in a frying pan. Fry chopped onion until brown. Add frozen Chicken style strips. Fry on high heat for approx. 6-8 minutes. Remove strips from the pan and add them to the curry.
- Garnish with coriander and serve hot.
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We met with John Hartley, UK Country Director at Fry’s Family Foods UK to gain a better understanding of the business recently, the interview provides an insight to the business and can be seen here
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