Recipes > Lunch/Dinner Recipes > Sydneys Coconut and Chicken Curry

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2, 6 oz chicken breasts, sliced 2tbs olive oil 1 onion, diced 2 garlic cloves, finely chopped 2tbs red curry paste 1tsp turmeric, ground 400ml coconut milk 12 bay leaves


Heat 1tbs of olive oil in a wok or fry pan, add chicken and cook for 4-5minutes or until golden brown. Remove from pan. Place remaining oil into the pan and fry onion and garlic until slightly browned, add red curry paste and turmeric and stir for 1 minute. Add coconut milk and bay leaves and leave to simmer on low heat for 15 minutes. Cool slightly before serving.
Approximate Zone Info: (per serving- there are 2) 6 blocks PRO/19 blocks F/<1 block CHO