Thai Green Curry
Over a year ago
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Ingredients
- 400ml deSIAM Coconut Cream
- 70g deSIAM Green Curry Paste
- 1 tsp deSIAM Fish Sauce
- 4 pieces Kaffir lime leaves
- 2 pieces Dried chilli
- 250g chicken meat (diced to bite size)
- 100g pumpkin or aubergines
- 60g baby corns
Accompaniment
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Description
The hottest of all Thai curries
Method
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1
Heat 1 tbsp vegetable oil in a sauce pan until very hot.
Add 70g green curry paste.
Stir-fry then add 1 tbsp coconut cream.
Stir gently to avoid burning then add 1 tbsp coconut cream again.
Add 250g chicken meat (sliced).
Stir-fry, then add again 1 tbsp coconut cream.
Stir-fry until cooked through.
Add 250ml coconut cream then 100ml water. Simmer for a while.
Add diced seasonal vegetables (100g aubergines or pumpkin, 60g baby corns).
Lower the heat and simmer for a while until vegetables are soft and tender.
Season with 1 tsp fish sauce.
Garnish with 4 dried kaffir lime leaves and 2 dried red chillies.
Serve with steamed white rice.
Chef's Tips
For best results, use chicken leg meat (boneless and diced).
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