Caramelised leek and chicken coconut curry

Caramelised leek and chicken coconut curry

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  • 4
  • Easy
  • Carb Conscious Dairy free Fat conscious
  • 15 minutes
  • 15 minutes


  • 1 T butter
  • 1 T olive oil
  • 4 leeks, white and green parts, cleaned and diced
  • 3 cloves garlic, chopped
  • 2 T green curry paste
  • 2 T coriander pesto
  • 4 chicken breasts, cut into chunks
  • 1 cup chicken stock
  • 1 cup coconut milk
  • 2 T coriander, chopped

Cooking Instructions

Heat the butter and olive oil in a saucepan over a medium heat.

Add the leeks and sauté until caramelised.

Add the garlic and curry paste. Cook for 2 minutes.

Add the coriander pesto and chicken. Cook for 2 minutes, until browned.

Add the stock and coconut milk, and allow to simmer for a few minutes.

Add the coriander.

Cook's note: coriander pesto is available from delis or make your own by blending ½ cup chopped coriander and 50 g cashew nuts with a drizzle of olive oil and the juice of 1 lemon.

TASTE’s take:

Add prawns instead of chicken for a jazzed-up version. Serve with toasted pitta bread, basmati rice or soba noodles.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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