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    Thai Green Chicken and Banana Curry with Coconut Rice

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    Thai Green Chicken and Banana Curry with Coconut Rice

    This lovely spicy sauce combines well with tender chicken thighs and sweet banana slices to make an unusual curry. You can use shredded fresh coconut instead of desiccated to give it a real touch of authenticity, but it will take a little longer to prepare.

    • Preparation time: 10 minutes
    • Cooking time: 15 minutes
    • Total time: 25 minutes 25 minutes

    Serves: 2


    • 2 tbsp desiccated coconut
    • 1 tbsp groundnut oil
    • 500g pack Waitrose Skinless Chicken Thigh Fillets, cut into 2.5cm cubes
    • 1 large firm but ripe banana, sliced
    • 350g jar Loyd Grossman Green Thai Curry Sauce
    • 250g basmati rice
    • 1 tsp finely chopped or sliced red chilli
    • 1 tbsp finely shredded coriander


    1. Toast the coconut in a preheated wok or heavy-based frying pan for 1-2 minutes or until slightly singed and aromatic. Tip onto a plate and set aside.
    2. Add the oil to the wok and stir-fry the chicken for 2-3 minutes, then add the banana, and carefully turn the slices to avoid breaking them.
    3. Add the curry sauce, stirring carefully. Cover and simmer for about 10 minutes until the chicken is tender and thoroughly cooked.
    4. Meanwhile, cook the rice according to the instructions on the pack. Drain it thoroughly, then stir in the toasted coconut. Sprinkle with the chilli and coriander, and serve with the curry.

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