recipes
Thai chicken green curry
Serves: 2-3
2018-02-22
Ingredients
- 1 tbsp cooking oil
- 4 chicken thighs, skinned, boned and diced
- 2 tbsp green curry paste
- 1 x 400ml tin light coconut milk (Tesco)
- 2 tbsp fish sauce
- 1 tsp light soy sauce (Tesco)
- 1 piece ginger, peeled and cut into match sticks
- 1 tsp sugar
- Salt and pepper to taste
- Fresh vegetables – string beans, asparagus, sugar snaps
- Cooked jasmine rice for serving
Method
Start this recipe by heating the oil in a wok and fry the chicken pieces for 2 minutes to seal. Add in the green curry paste and cook for a minute. Add in the coconut milk, fish sauce, soy sauce, ginger and sugar and season with pepper and salt. Bring to the boil, turn down the heat and cook for 8-10 minutes. Add in the cut fresh vegetables, cook for a further minute or two before serving into deep bowls with the cooked jasmine rice on the side.
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