Thai Green Chicken Curry
Ingredients
- 3 tbsp Mr Chen’s Green Curry Paste
- 450g chicken breast or thighs, cut into bite-size pieces
- 1 tbsp vegetable or sunflower oil
- 1 clove garlic
- 1 zucchini
- 1 red capsicum
- 6 – 8 baby corn (tinned or fresh)
- 400ml Mr Chen’s Coconut Milk (or Coconut Cream)
- 1 tbsp palm or brown sugar
- 1 tbsp fish sauce
- 0.5 tbsp lime juice
- Thai basil, and lime wedges for garnish
Suitable Products
Method
1
In a large frying pan, heat 1 tbsp vegetable or sunflower oil until very hot, then drop in chicken and cook until golden, this should take only a few seconds. Once chicken is golden add garlic and cook for 1 minute.
2
Spoon in curry paste and stir for around 30 seconds, until fragrant. Add zucchini, capsicum and corn.
3
Add coconut milk and let it come to a bubble.
4
Stir in fish sauce and sugar, turn the heat down to a simmer and cook, covered, for about 8 minutes until the chicken and vegetables are cooked through.
5
Serve over steamed rice, garnished with Thai basil and lime wedges
Ingredients
- 3 tbsp Mr Chen’s Green Curry Paste
- 450g chicken breast or thighs, cut into bite-size pieces
- 1 tbsp vegetable or sunflower oil
- 1 clove garlic
- 1 zucchini
- 1 red capsicum
- 6 – 8 baby corn (tinned or fresh)
- 400ml Mr Chen’s Coconut Milk (or Coconut Cream)
- 1 tbsp palm or brown sugar
- 1 tbsp fish sauce
- 0.5 tbsp lime juice
- Thai basil, and lime wedges for garnish
Suitable Products
Method
1
In a large frying pan, heat 1 tbsp vegetable or sunflower oil until very hot, then drop in chicken and cook until golden, this should take only a few seconds. Once chicken is golden add garlic and cook for 1 minute.
2
Spoon in curry paste and stir for around 30 seconds, until fragrant. Add zucchini, capsicum and corn.
3
Add coconut milk and let it come to a bubble.
4
Stir in fish sauce and sugar, turn the heat down to a simmer and cook, covered, for about 8 minutes until the chicken and vegetables are cooked through.
5
Serve over steamed rice, garnished with Thai basil and lime wedges
