Thai green curry with chicken
Ingredients:
- 1 pack of green Thai green curry paste (see Tips below!)
- 1 tablespoon vegetable oil, such as canola
- 750g Chicken fillets, cut into bite sized pieces
- 1 400ml can of coconut milk or coconut cream
- 1 carrot, sliced
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon lemon or lime juice
- 1/2 cup snow peas
- 1/2 cup sugar snap peas
- 1/2 cup green beans, sliced (fresh or frozen is fine)
- small bunch fresh coriander, chopped
Heat the oil in a wok or high-sided fry pan. Add the curry paste and fry, stirring all the time for 1 minute.
Add the chicken and stir again for another 3 minutes.
Add the coconut milk, carrot, fish sauce, brown sugar and lemon juice.
Bring the mixture to the boil then reduce the heat and simmer for 10-12 minutes.
Add the snow peas, sugar snap peas and beans and coriander. Simmer for another 3 minutes.
Serve on a bed of plain rice.
Serves 4
Tips:
- It’s probably easier to buy the curry paste single serve sachet rather than a jar the first time you make it. If you find you love it, then go for a jar and just use 1-2 tablespoons to suit your taste!
- If you don’t want a curry that is too hot, use only half the paste in the sachet.
- If you can’t get the sugar snap peas or the snow peas just used some sliced spring onion instead and maybe some chopped mushrooms for fun!
- You could use fish or tofu instead of the chicken if you prefer.
- For variation, you could try red curry paste.
