Horses and People

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Thai Chicken Curry in a Hurry

November 2017 by Horses and People Magazine


  • Steamed jasmine rice to serve
  • Cooked chicken pieces
  • Coriander leaves to serve
  • Long red chilli thinly slice
  • Lime wedges to serve


  • 1 table spoon peanut oil
  • 1/3 cup (100g) red curry paste
  • 400ml can coconut milk
  • 1 cup (120g) frozen peas
  • 100g green beans, trimmed and halved crossways
  • 1 tablespoon fish sauce