• PREP: 20M
  • COOK: 25M
  • SERVINGS: 4
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    INGREDIENTS

  • 1-2 tbsp WORLDFOODS Red Curry Paste
  • 350g minced chicken
  • 4 shallots, chop finely
  • 100ml coconut milk
  • 1 tbsp cooking oil
  • 1 tsp of sugar
  • 25 mini poppadums
  • Natural Plain yoghurt to drizzle
thai_red_curry_paste-01 shop-01 shop-02

    PREPARATION

  1. Heat the oil in a wok over a medium heat and stir fry shallots for 4-5 mins. Then add WORLDFOODS Thai Red Curry Paste. Stir fry for 1 mins and add chicken. Stir over high heat for further 4-5 mins with sugar & coconut milk.
  2. Simmer the chicken for 15mins until the liquid had been absorbed. Turn off the heat.
  3. Fill in a separate wok and deep fry the poppadums for 30-40 seconds. Drain on kitchen towel.Place the poppadums on the serving platter. Put a spoonful of spiced chicken on each and top up with a little yoghurt.
  4. Serve immediately.
 

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Coconut spiced chicken on poppadums

Coconut spiced chicken on poppadums

Ingredients

  • 1-2 tbsp WORLDFOODS Red Curry Paste
  • 350g minced chicken
  • 4 shallots, chop finely
  • 100ml coconut milk
  • 1 tbsp cooking oil
  • 1 tsp of sugar
  • 25 mini poppadums
  • Natural Plain yoghurt to drizzle
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https://worldplatter.com/recipe/coconut-spiced-chicken-on-poppadums/