THAI GREEN CHICKEN CURRY

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Thai Green Chicken Curry image

Celebrate National Curry Week (8th-14th October) with Thai Taste and Chang Beer for a quick, easy and light alternative to Indian meals.

Provided by thaitaste

Time 15m

Yield Serves 4

Number Of Ingredients 13

2 tsp Thai Taste Rice Bran Oil
450g boneless skinless chicken breasts, cut into thin strips
2 tbsp Thai Taste Green Curry Paste
200ml chicken stock
200ml Thai Taste Coconut Milk
2 tsp Thai Taste Fish Sauce
1 tsp Thai Taste Palm Sugar
1 tsp Thai Taste Kaffir Lime Leaves
One third x 210g jar Thai Taste Pea Aubergines, drained
125g small broccoli florets
125g baby sweetcorn, halved
125g mange tout, halved
2 tsp Thai Taste Thai Basil leaves

Steps:

  • Heat the oil in a medium pan and lightly brown the chicken, add the curry paste and cook for 1-2 minutes, stirring constantly.
  • Add the stock, coconut milk, fish sauce, palm sugar and lime leaves. Bring to the boil, then cover and simmer for 5 minutes. Stir in the pea aubergines, broccoli florets and sweetcorn. Cover and simmer for 4 minutes then add the mange tout and basil, cook for a further 2 minutes.
  • Serve immediately with steamed basmati rice.

*** Explore more Thai Green Chicken Curry Recipes »

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