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    Red Thai chicken naan

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    Red Thai chicken naan

    • Preparation time: 10 minutes
    • Cooking time: 10 minutes
    • Total time: 20 minutes 20 minutes

    Serves: 1


    1 tbsp oil
    1 essential Waitrose British Chicken Breast, thinly sliced
    1 small carrot, cut into matchsticks
    1 small courgette, cut into matchsticks
    2 tsp Thai Taste Red Curry Paste
    2 tbsp semi skimmed milk
    1 x Loyd Grossman Garlic & Coriander Naan
    1 tbsp fat-free natural yogurt and
    1 tbsp chopped fresh coriander (optional), to serve


    1. Heat the oil in a frying pan and fry the chicken and carrot for 4 minutes, add the courgette and curry paste and fry for a further 4 minutes, stir in the milk and heat through, making sure the chicken is cooked through with no pink meat.

    2. Meanwhile, place the naan under a preheated grill for 2-3 minutes, turning halfway through. Spoon the chicken and vegetables on top of the naan, add a dollop of yogurt and a sprinkle of coriander (if using) to serve.

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