Thai Green Curry
Over a year ago
4,498 views
Ingredients
- 1 tsp Ground Nut Oil
- 1 Medium Onion
- 3 Cloves Garlic
- 1 Green Pepper
- 2-3 Green Chillies (seeds optional)
- 2 tbsp Thai Green Curry Paste
- 1 tbsp Soft Brown Sugar
- 1 Handfull Sugar Snap Peas (halved)
- 1 Handfull Baby Corns (quartered)
- 2 Chicken Breasts
- 1 Lime (Zest And Juice)
- ½ tin (200g) Coconut Milk
- 1 tbsp Thai Fish Sauce (Nam Pla)
- 1 Handfull Fresh Coriander Leaves
Accompaniment
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Description
This recipe contains typically Thai ingredients, Chilli, coriander, coconut and lime.
Method
-
1
Fry the chopped chicken, onion, garlic, green pepper, sugar snap peas, corns and chillies in the oil for a minute or two on a medium/high heat until the chicken is browned.
Add the curry paste and cook for a couple of minutes more.
Stir in the lime zest and sugar and cook for another minute.
Now add the coconut milk and fish sauce.
Cook for half an hour or so until the sauce reduces and thickens.
Now add the chopped fresh coriander and squeeze in the juice of half of the lime.
Serve on a bed of boiled rice with a green leafy salad.
Chef's Tips
As you're only using half of the coconut milk, the other half can be frozen for your next curry.
Also, as you're only using the juice of half of the lime, why not use the other half to make a nice vinaigrette to go with your salad. 2 parts extra virgin olive oil to one part lime juice, lightly crush a clove of garlic, mix or shake it in with the mixture for just a few seconds, then fish it out. Add salt and pepper to taste.
I love Thai curry - so going to try this one - looks delicious.