Thai Green Chicken Curry - Thai Main Course

Ingredients

  • 500 g Chicken breast (cut into strips)
    Alternative: tofu
  • 2 tbsp green curry paste
  • 400 ml coconut milk (1 can)
  • 150 ml chicken stock
  • 1 tbsp fish sauce
    Alternative: soy sauce
  • 4 piece lime leaves (torn)
  • 100 g sugar snap peas
  • 100 g baby corn (halved)
  • 1 handful Basil
  • 4 Basmati rice (to serve)

Instructions

  1. Heat oil in a large pan and fry green curry paste for 2 minutes until fragrant.

  2. Add chicken strips and stir-fry for 5 minutes until sealed.

  3. Pour in coconut milk and chicken stock, stir well and bring to a simmer.

  4. Add fish sauce, lime leaves, baby corn, and sugar snap peas. Simmer for 10 minutes until vegetables are tender and chicken is cooked through.

  5. Stir in basil leaves just before serving.

  6. Serve hot with cooked jasmine rice.

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