Thai Green Chicken Curry
Transport your taste buds to Thailand with this aromatic and flavorful Green Curry Chicken recipe. Succulent chicken strips simmered in a rich and creamy coconut milk broth infused with the vibrant flavors of green curry paste, fish sauce, and kaffir lime leaves. The addition of colorful vegetables like broccoli, baby sweetcorn, and mange tout add a delightful crunch to every bite. This dish is a balance of fragrant spices and tender chicken that will surely satisfy your Thai food cravings. Serve over steamed basmati rice for a complete and fulfilling meal.
— Constant Cookbook
Ingredients
- 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
Instructions
- 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.
Yield
Serves 4
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