Thai Green Curry
This aromatic Thai green curry recipe is a delightful combination of tender chicken cooked in a fragrant blend of coconut milk and zesty lime. The dish is further elevated with the crunch of sugar snap peas and the aromatic touch of coriander. Enjoy this comforting meal that is bursting with flavors, perfect for a satisfying dinner.
— Constant Cookbook
Ingredients
- 1 x 10ml oil
- 4 chicken breasts, skinless
- 4 spring onions
- half a tin of coconut milk
- 80g sugar snap peas
- 1 garlic clove, crushed
- 2 x 15ml Thai green curry paste
- 1/2 lime
- small bunch of coriander
Instructions
- Start by preparing the spring onions, cut them finely. Add some oil to the pan and add your spring onions. Quickly add your crushed garlic clove and mix them together
- Cut your chicken into chunks or strips. Add to the spring onions and cook until the chicken is white - just turning golden brown. Add the curry paste.
- Pour the coconut milk in after about five minutes. Squeeze the lime over the curry
- Cook the rice and pour the curry on top and serve while hot. Serve with a small piece of coriander on top.
Yield
Serves 5
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